Pork with Nectarine Chutney, Perfect Summer Meat!

Summer is the season for Nectarines and they were looking extra juicy at the store so I had to pick some up. I'm not much of a fruit eater (I know, shocking!) but I love cooking with them especially with pork. This recipe was adapted from My Recipe's Pork Medallions with Nectarine Chutney and they came out amazing! Sweet and tangy with a bit of a kick from the red pepper flakes. Served over buttery rice pilaf and dinner was a quick winner!

Ingredients:


1 Tbsp oil
2 bone-in pork chops
Salt and pepper
1 Tbsp butter
1/4 c finely chopped onion
1 clove garlic, minced
2 nectarines, diced
1/4 c dried cranberries
1 Tbsp balsamic vinegar
1/4 tsp ground cinnamon
1/4 tsp red pepper flakes
1/8 tsp ground cloves
1/4 c white wine
1/4 c chicken broth


Prep:


1. Heat oil in a skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork; brown 3 minutes on each side. Remove and set aside.


2. Melt butter over medium heat. Add onion; cook 4 minutes or until tender. Add garlic, nectarine, cranberries, vinegar, cinnamon, pepper flakes and cloves; cook 3 minutes or until nectarine is tender.


3. Add wine and deglaze. Stir in broth and bring to a boil. Add pork and cook 5 minutes until meat is done. Remove pork to serving platter.


4. Turn heat up to high and boil 5 minutes, until sauce is thickened. Serve over pork.