Chutney Pork Chops or Chicken Breasts
Elevate your dinner menu with these tender and juicy Chutney Pork Chops or Chicken Breasts, a versatile dish bursting with sweet and tangy flavors! This recipe features your choice of bone-in pork chops or boneless chicken breasts, seared to golden perfection and simmered in a luscious sauce made from mango chutney, Dijon mustard, and a splash of fresh lemon juice. The addition of sautéed onions, garlic, and a savory broth base creates a depth of flavor that pairs wonderfully with fluffy steamed rice, creamy mashed potatoes, or roasted vegetables. Quick to prepare in just 40 minutes, this one-pan meal is perfect for busy weeknights yet impressive enough for entertaining. Don't forget the optional garnish of fresh cilantro for an extra pop of color and aroma! Perfect for fans of sweet-and-savory recipes, this dish is both satisfying and effortless.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops or boneless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mango chutney
- 1 tablespoon Dijon mustard
- 1 cup chicken or vegetable broth
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon lemon juice
Instructions
Season the pork chops or chicken breasts with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium heat. Add the pork chops or chicken breasts and sear for 3-4 minutes per side, until golden brown. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 more minute until fragrant.
Deglaze the skillet by adding the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
Stir in the mango chutney, Dijon mustard, and lemon juice, mixing until well combined. Let the mixture cook for 2-3 minutes to thicken slightly.
Return the pork chops or chicken breasts to the skillet, spooning the chutney sauce over the top. Lower the heat to medium-low, cover, and let it simmer for 15-20 minutes or until the meat is cooked through and tender (internal temperature should be 145°F for pork and 165°F for chicken).
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Garnish with chopped fresh cilantro (if using) and serve immediately. This dish pairs beautifully with steamed rice, mashed potatoes, or roasted vegetables.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1478 mg | 64% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 31.5 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 420 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
