All I know is... YUM! These are easy to make and out-of-this-world good! You can also switch ingredients depending on what you have on hand and what you are in the mood for. Once you try these, try the substitutions in the post!
Ready in: 15 minutes
1 1/2 tablespoons coconut oil, divided
2 boneless pork loin chops, about 1-inch thick
1/2 teaspoon curry power
1 small yellow onion, finely chopped (about 1/2 cup)
1/2 cup mango, cubed
1 tablespoon dried cranberries
1. Preheat 1 tablespoon of coconut oil in a large non-stick pot or skillet over medium-high heat. Pat the pork chops dry with a paper towel, then season both sides with curry powder, salt and pepper. Cook the chops for 4 minutes on each side, or until cooked through. Transfer the chops to a dish, and allow them to rest for at least 3 minutes.
2. Meanwhile, in a separate pan, heat the remaining 1/2 tablespoon of coconut oil over medium-high heat. Add the onion, mango and cranberries, and cook until soft and light brown, about 5 minutes.
3. Take about 1 teaspoon of lime zest from the lime, then cut the lime into wedges. Top the chops with the chutney, lime zest, and a squeeze of fresh lime juice.
Substitutions: See below the many ways you can swap ingredients for different flavors using the same easy preparation method! You'll have to adjust cooking times depending on what meat you are cooking with.
Instead of: Use
Coconut Oil: Olive oil, Canola Oil
Pork Loin: Chicken Breast or Thighs, Steak (Flank or Skirt), White Fish or Salmon
Curry Power: Chili Powder, Ground Coriander
Yellow Onion: Red Onion, Shallots
Mango: Peaches, Pineapple (pat dry!)
Dried Cranberries: Raisins (Red or Golden), Dried Apricots
Lime: Lemon, Oranges, Grapefruit