May 2, 2018Chatelaine
- COMBINE paprika, salt and garam masala in a small bowl. Coat pork chops with spice mixture.
- HEAT oil in a large non-stick frying pan over medium. Add chops and cook until golden brown, about 2 min. Flip chops and spread 2 tsp chutney over each. Arrange vegetables around pork. Add water, then cover and cook until vegetables are tender-crisp and pork is cooked through, about 3 more min.
- TRANSFER pork and vegetables to plates. Sprinkle with cilantro and serve with remaining chutney.
Kitchen Tip: Using pre-chopped cauliflower and broccoli mix cuts down on prep time.
NutritionCalories 291, Protein 27 g, Carbohydrates 21 g, Fat 11 g, Fibre 3 g, Sodium 908 mg.
Chef Secrets with Chuck Hughes: Perfect pork crackling