Pork and Persimmons Chutney
Persimmons are a fall fruit that everyone, including me forgets about. The Fuyu Persimmon’s season is October-February. Persimmons look like a tomato, have the texture of an apple or pear and have a very mildly sweet, honey flavor. When cut open they have a beautiful pattern. They can be eaten whole like an apple, used in sweet dishes as you would an apple or used in more of a savory dish such as this. I created a persimmons chutney that goes really well served on top of pork but also is very delicious on chicken. If you can’t find persimmons I think this recipe would also be delicious using apricots or mangoes as well!
Ingredients (Serves 3-4):
3 pork chops OR 3 chicken breasts
2 Tbs avocado oil for cooking
Sprinkle of salt and pepper
Chutney
2 Fuyu Persimmons fruit, diced
2 lemons, juiced
1 jalapeño, minced
1 garlic clove, minced
1 Tbs fresh ginger, minced
2 Tbs apple cider vinegar
4 Tbs honey
1/4 tsp salt
Instructions:
Start by preparing the chutney. I recommend doing this a couple hours or a day before you want to eat it. Put all the chutney ingredients (persimmons, lemon juice, jalapeño, garlic, ginger, apple cider vinegar, honey, salt) in a saucepan.
Bring to a boil. Then lower heat and simmer for approximately 25 minutes until the chutney has thickened.
Remove from the heat and let cool.
When ready to cook the meat, put avocado oil in a pan with a lid. Let the oil get hot.
Sprinkle each side of pork or chicken with salt and pepper.
Cook meat in hot pan (no lid) for 3-4 minutes on each side until you get a nice brown sear on each side.
Then close the lid and let cook for another 10 minutes. The pork is done when it has reached an internal temperature of 150 degrees F. If cooking chicken, it needs to reach an internal temperature of 165 degrees F.
Serve chutney on top of pork or chicken.
Enjoy!
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I am so excited for you to try this recipe! If you post a picture, please tag me @RachelMasterKitchen and Hashtag #Rachel.Master.Kitchen on instagram!
