Wednesday, February 26, 2014

Italian Chicken with Apple Cherry Honey Chutney

When you go to prep your Applesauce, you need to blend a small Green Apple in the blender with 2 Tablespoons of water after chopping the apple into small pieces before blending !!!  Blend til smooth consistency and set aside til ready to cook Chutney.

2 Tablespoons EVOO
Heaping Teaspoon Chopped Garlic
1 Large diced Onion
Tabasco to taste
3-4 Stalks of Celery Diced
1 Small Green Apple ( about 5 oz) diced and blended with 2 Tablespoons Water in Magic Bullet
1/4 C Balsamic Vinegar
1/4 C. Chopped Dark Sweet Cherries, pittted ( fresh or frozen)
1 teaspoon light salt
1 Tablespoon P's Bees Honey ( contact Amy at 316-200-0314 for purchasing Honey)
Light Italian Salad Dressing
Pork Loin Chops

Start out by piercing your Loin Chops several times and pouring Salad Dressing in Gallon Zip Lock bag to marinate during the day in the frig. When ready to eat, pour EVOO in skillet to heat and add onion, garlic and Tabasco to taste. While that mixture is cooking, put your marinated pork loin chops in another skillet and start to cook, turning half way to cook thru. After Onions have started to turn golden, add the diced celery til tender.  Once the onions and celery have softened and the onions have turned a golden brown, then pour the applesauce mixture, Balsamic Vinegar, Cherries, salt and honey in skillet and simmer til thickened and juices simmer off.  When ready to plate, serve the Chutney over the Pork Loin Chop and enjoy with steamed Broccoli.  This dinner is a little higher in carbs than usual for me, BUT the lean Pork Loin Chop sets off  the sugars with only 160 calories for 4 oz and 23gms protein, not to mention the low calories of the steamed broccoli ~ its all about balance!!!. ~ Enjoy  :)

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