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Recipes

Sage Scented Pork Loin Chops with Pear Chutney and Turnip Puree

Renal Diet Nutrient Analysis

  • Servings per recipe: 6
  • Serving size: 1 (3oz) pork chop with 1/6th of the chutney and the turnip puree (about 1/2 cup)

Nutrient Analysis

  • Calories: 312
  • Protein: 25g
  • Carbohydrates: 20g
  • Fibre: 4g
  • Total Fat: 14g
  • Sodium: 145mg
  • Phosphorus: 239mg
  • Potassium: 596mg

Renal and Diabetic Exchanges

3 protein
1 fruit
1 vegetable

Ingredients

Sage Scented Pork Chops
6 pork loin chops (3 ounces each)
pepper
1 tbsp olive oil
handful of sage leaves

Pear Chutney
1 tbsp olive oil
1/3 cup red onion (chopped)
2 tbsp brown sugar
3 tbsp cider vinegar
1/4 tsp black pepper
2 tsp chopped sage
1/2 tsp mustard seeds
2 cups chopped pears (about 2 pears)

Turnip Puree
1 lb turnips
1/2 tsp nutmeg
1 tsp black pepper
2 tbsp butter

Directions

  1. For the turnip puree: peel and chop the turnips.
  2. Cover the turnips with water and boil for 15-20 minutes until tender.
  3. Drain and transfer the turnips to a food processor.
  4. Blend until smooth, season and serve warm.
  5. For the pear chutney: heat the oil in a skillet.
  6. Saute the red onion until soft.
  7. Add the remaining ingrediants and cook together until the pears are tender.
  8. For the pork chops: heat the olive oil in a skillet.
  9. Place the pork chops in the skillet and fry 2-3 minutes on each side (until they are browned).
  10. Add fresh sage and pepper to the pork.
  11. Serve with the pear chutney.
Sage Scented Pork Loin Chops with Pear Chutney and Turnip Puree, 4.3 out of 5 based on 6 ratings

Reviews

Reviewed on by

Do you only cook the pork chops till brown? 2-3 mimnutes per side? Seems under cooked to me??????

Reviewed on by

cook until juices run clear!

Reviewed on by

Just to make sure ,is the turnip the purple and white or the yellow flesh one

    Reviewed on by

    Hi Debra,

    Thanks for your question!

    This recipe uses white-fleshed turnips that are purple on the outside. Rutabagas are larger and yellow (sometimes they have a bit of purple), but they can be mislabeled at grocery stores which is a common source of confusion! Turnips are lower in potassium and phosphorous which is why they’re used in this recipe. I hope this helps.

    Bon appetit!