Pork Stir Fry with Apple and Mango Chutney

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Something a little different from the norm from a ‘Desperation Dinners’ news clipping.  Just another way of saying you can get this one on the table pretty fast. But, as they say, fancy enough for company, but simple enough for just a midweek meal.   (This is not my photo and it doesn’t really look like this because the meat is cut into small pieces, but need a placeholder. Though this photo does make me think I could do this with pork steaks too.)

Serves 4

  • 1/3 cup flour
  • 1 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 Tbsp. vegetable oil (divided use)
  • 1 pound pork tenderloin  (I’ve used pork loin chops too)
  • 1 large tart apple such as Granny Smith (about 1 cup chopped)
  • 1/2 cup mango chutney (we like hot chutney, but either works)
  • 1/4 raisins
  • 1/4 cup water
  • 1-2 chopped green onions (optional)

Place flour, thyme, salt, and black pepper in a gallon-size zipper-top plastic bag and shake to mix. Cut pork into 1/2-inch-thick slices. (Some pieces may look more like strips.) Place in plastic bag and shake to coat well.

Heat 1 Tbsp. oil on medium-low in a 12-inch non-stick skillet. Shake excess flour from each piece of meat and add it to the hot oil in the skillet. Discard the bag and flour mixture.

Raise the heat to medium. Cook pork for about 4 to 5 minutes on the first side. Turn the meant and drizzle the remaining oil around the pieces. Cook for another 5 to 7 minutes, or until the meat is just barely pink in the center.

While pork cooks, core and finely chop (do not peel) the apple. Stir the apple, chutney, raisins, and water together in a 2-cup glass measure. Microwave on high, covered with a paper towel, for 1 minute.

When the pork is done, reduce the heat to low, add green onions if using and add the apple chutney mixture. Stir to coat the pork well with sauce.   Serve over rice.


Published in: on April 1, 2017 at 8:15 pm  Leave a Comment  
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