Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Pork Loin Chops w/Chutney & Sweet Potato Pancakes

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Medium

Ingredients

1 sweet potato, peeled & cut into 1 inch dice
2 russet potatoes, peeled & cut into 1 inch dice
3 Tablespoons unsalted butter
1/4 cup cream
2 teaspoons maple syrup
Salt and freshly ground black pepper to taste

4 pork loin chops, about 1-1/2 inches thick
Salt and freshly ground black pepper
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1/2 cup gf Chicken Stock
1/4 cup Major Grey’s Chutney
1 Tablespoon unsalted butter
Salt and freshly ground black pepper to taste

Directions

To make the Sweet Potato Pancakes:
Place sweet potato and russet potatoes in a large saucepan. Cover with water. Bring to a boil. Boil until potatoes are very tender.

Drain potatoes; returning potatoes to pan. Add 3 tablespoons butter, cream and maple syrup. With an electric mixer or a potato masher, mash potatoes until nearly smooth. Adjust seasonings to taste with salt.

Heat a large non-stick skillet with 1 tablespoon canola oil. Drop about 1/4 cup mashed potatoes into skillet (you can do about 4 at a time). Fry until lightly browned one side, about 3-4 minutes. Carefully turn potato cakes and continue to fry until lightly browned on both sides. Transfer to a plate and repeat with remaining mashed potatoes.

To Make the Pork Loin Chops:
Meanwhile, preheat oven to 350°F.

In a large deep, oven-safe skillet, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter. Season chops generously with salt and freshly ground black pepper. Brown chops on each side (about 5 minutes per side). Transfer skillet to oven and cook for about 10 minutes or until internal temperature of chops reaches 150°F. Remove from pan and tent with foil to keep warm.

Place skillet over medium-high heat. Add chicken stock and deglaze pan by scraping up browned bits on bottom of pan. Reduce stock by 1/2. Whisk in chutney. Just prior to serving, whisk in 1 tablespoon unsalted butter and adjust seasonings to taste with salt and freshly ground black pepper.

To serve, place a potato pancake on a dinner plate, top with a pork loin chop and spoon chutney sauce over chop.

Tips

We used leftover sweet potato mashed potatoes for these pancakes with great results. Make them a day ahead of time and then fry.

Recommended Tools