Serves: 4
Total Calories: 227
1. In a shallow glass dish, mix onion, chutney, apple juice or cider, salt and pepper. Arrange chops in dish, covering well with marinade. Cover and refrigerate overnight.
2. About 1 1/4 hours before serving, place chops in a medium skillet. Stir water into marinade and pour over chops. Over medium-high heat, bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes. Uncover and simmer 30 to 45 minutes longer or until chops are tender and sauce is thick and golden.
3. Place chops on a serving platter cover with sauce. Garnish with parsley if desired.
This Chutney Pork Chops recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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