Recipe by: Designs by Jeanne R
Pork is always enhanced with a sweet side dish. Growing up it was not unusual for us to have a side of applesauce with pork chops. So for tonight’s dinner, I was inspired by the roasted green Anaheim peppers that our neighbors (and friends!) brought over to us today, along with a burning desire to use the Chipotle powder that my sister bought me. All I needed was a bit of sweet, a bit of tang, a bit of zip, and a new recipe was born.
4 pork sirloin steaks
1/2 tablespoon butter
1 medium onion, chopped
2 large peaches, peeled and chopped
1 roasted Anaheim pepper, (skin & seeds removed), chopped
1/2 cup raisins, soaked in warm water, drained
1/8 cup water
1/4 teaspoon salt
1/4 teaspoon chipotle powder
1/2 tablespoon red wine vinegar
1 tablespoon honey
red pepper flakes
oil – a small amount
In a small saucepan, melt the butter, then add the onions, cooking until they are translucent. Add the peaches, Anaheim pepper, raisins, water, salt, chipotle powder, vinegar, & honey. Simmer on low for a few minutes, until the peaches are cooked but still hold their shape. Remove from the heat and set aside.
Wash the pork steaks, then pat dry with paper towels. Season both sides with salt and pepper.
Preheat the oven to 400 F.
Add a little oil to a cast iron skillet just enough to coat the bottom. Add a few sprinkles of red pepper flakes to the oil, and bring to a high heat. Quickly sear both sides of the pork, browning, then remove from the heat. Add a heaping spoonful of the chutney onto each piece of meat, then place in the oven until the internal temperature of the meat reaches 170 F.
Heat the remaining chutney and serve over rice.
If you can make the chutney a few hours in advance, it will be that much better!