Recipe printed from:

Sage Scented Pork Loin Chops with Pear Chutney and Turnip Puree

Recipe developed by Chef Leslie Cairns

Sage Scented Pork Loin Chops with Pear Chutney and Turnip Puree

A perfect fall meal and nice to serve for company. Make sure to use unseasoned pork chops.


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


  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.

Nutrient Analysis

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

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)

Renal and Diabetic Exchanges

3 protein
1 fruit
1 vegetable

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup

4 thoughts on “Sage Scented Pork Loin Chops with Pear Chutney and Turnip Puree

    1. 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!

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