Everyday pork chops get a new lease on life when served with this zesty Bengali style sweet tomato chutney. Use slightly over ripe tomatoes if you can for the best flavor.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cumin seed, mustard seed, and cinnamon stick. Cook and stir until seeds are fragrant and begin to pop, about 1 minute. Stir in the fennel seed and then add the tomatoes. Season with cayenne pepper and salt. Pour in the water, reduce heat to low, cover and simmer until the tomatoes are very soft, about 20 minutes.

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  • Stir the sugar in with the tomatoes and set the heat to high. Cook until sugar has dissolved, then continue to cook while stirring constantly until the mixture is glossy, about 3 minutes. Remove from the heat and set aside.

  • Season the pork chops with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Fry the pork chops on each side until browned and cooked through, about 4 minutes per side. Remove from the heat and allow to rest for a few minutes.

  • Serve pork chops with about a tablespoon of chutney spooned over the top.

Nutrition Facts

562.7 calories; 39.9 g protein; 37.1 g carbohydrates; 92.5 mg cholesterol; 666.8 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/10/2008
I used 1/4 cup of sugar which was plenty. Put a splash guard over the pan while frying the spices the mustard seeds tend to jump all over the place. The recipe does not specify what type of mustard seeds to use - I used brown mustard seeds. I left the chutney to simmer for an hour and it came out very tasty. Read More
(6)

Most helpful critical review

Rating: 3 stars
02/18/2008
Interesting recipe with unique taste. Followed it but have a couple of suggestions. Makes alot of chutney. Might suggest using 1/2 or 3/4 cup of water as 1 full cup made it far too watery at the end. Used pork loin about 1 in. thick and found that 4 min. per side was not enough - go for 5 min per. With these changes would do this one again - it's different and it's good! Read More
(4)
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
03/09/2008
I used 1/4 cup of sugar which was plenty. Put a splash guard over the pan while frying the spices the mustard seeds tend to jump all over the place. The recipe does not specify what type of mustard seeds to use - I used brown mustard seeds. I left the chutney to simmer for an hour and it came out very tasty. Read More
(6)
Rating: 3 stars
02/18/2008
Interesting recipe with unique taste. Followed it but have a couple of suggestions. Makes alot of chutney. Might suggest using 1/2 or 3/4 cup of water as 1 full cup made it far too watery at the end. Used pork loin about 1 in. thick and found that 4 min. per side was not enough - go for 5 min per. With these changes would do this one again - it's different and it's good! Read More
(4)
Rating: 5 stars
05/06/2019
A little curry Read More
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Rating: 1 stars
05/09/2017
just not me i guess Read More