Pork Chop/cranberry, Orange, Ginger Chutney/ Sweet Potato Corn Hash Recipe

Cooking Instructions

1. 1

   Prepare the Chutney

   In a saucepan, combine cranberries, orange juice, ginger, sugar, cinnamon, and salt. Cook over medium heat until the cranberries burst and the mixture thickens, about 15-20 minutes. Remove from heat and let cool.

2. 2

   Cook the Pork Chops

   Season the pork chops with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the pork chops and cook for about 4-5 minutes on each side, or until cooked through and golden brown. Remove from heat and let rest.

3. 3

   Make the Sweet Potato Corn Hash

   In the same skillet, add more olive oil if needed. Sauté onions and bell pepper for 3-4 minutes until soft. Add sweet potatoes, corn, salt, and pepper. Cook until sweet potatoes are tender and slightly caramelized, about 10-12 minutes. Stir in fresh parsley.

4. 4

   Serve

   Plate the pork chops with a generous spoonful of cranberry-orange chutney on top. Serve alongside the sweet potato corn hash.