Lamb Chops With Pineapple-apple Chutney

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 18 ounces fresh pineapple, pared & cored cut into small pieces
• 1 small granny smith apple, pared cored & chopped finely
• 1/2 cup golden raisin, chopped
• 1/2 cup red bell pepper, finely chopped
• 1/3 cup red onion, finely chopped
• 1/4 cup cider vinegar
• 2 tablespoons fresh gingerroot, finely chopped
• 1 tablespoon orange marmalade (plus 1 teaspoon)
• 1 small jalapeno pepper, seeded and finely chopped
• 1 teaspoon garlic, finely chopped
• 1 teaspoon yellow mustard seeds (optional)
• 1/4 teaspoon cinnamon
• 1 pinch ground cloves
• salt & freshly ground black pepper, to taste
• 1 tablespoon olive oil (plus 1 teaspoon) or 1 tablespoon vegetable oil (plus 1 teaspoon)
• 20 ounces lamb loin chops, with bone

Recipe

• 1 to prepare chutney, in a heavy medium saucepan, combine all ingredients except oil and lamb chops; place over medium-low heat.
• 2 bring to simmer; if mixture is dry, add water, 1–2 tablespoons at a time, to keep mixture moist.
• 3 cook until mixture thickens and flavors blend, about 40–45 minutes.
• 4 preheat oven to 300°f.
• 5 in heavy 10-inch ovenproof skillet , heat oil over medium-high heat.
• 6 when hot, add chops and saute 1–1 1/2 minutes each side, until browned.
• 7 place skillet in oven and cook another 10–15 minutes, turning occasionally.
• 8 serve with pineapple-apple chutney.
• 9 each serving provides: 1 fat, 2 fruits, 1/2 vegetable, 3 proteins, 15 optional calories.
• 10 per serving: 338 calories, 26 g protein, 13 g fat, 31 g carbohydrate, 63 mg sodium, 67 mg cholesterol, 2 g dietary fiber; 7 points.