Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
595
Calories
30g
Protein
28g
Fat
53g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Dried Fig | 1 medium (50g) | 37 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup chopped onion
- 1/2 cup dried figs, chopped
- 1/2 cup red wine vinegar
- 1/4 cup dry red wine
- 1 tablespoon sugar
- 2 teaspoons paprika
- 1 teaspoon peeled and grated fresh ginger
- 1 3" cinnamon stick
- 1-1/2 cups seedless red grapes, halved
- 4 medium sized pork chops
- 2 teaspoons olive oil
- salt and pepper to taste
Directions
1
1.Prepare grill.
2
2.In a medium saucepan, combine onion, figs, vinegar, wine, sugar, paprika, ginger and cinnamon stick and heat to medium-high heat. Bring to a boil and cook, uncovered, for 8-10 minutes. Stir in grapes and reduce heat and simmer for 20 minutes then remove and discard cinnamon stick.
3
3.Brush pork chops with olive oil then sprinkle with salt and pepper. Grill on both sides until done.
4
4.Serve chops with grape and fig chutney.
Recipe sourced from
fandom