1. Sprinkle the pork with the salt and pepper. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned and cooked through, about 3 minutes on each side. Transfer to a platter and keep warm.
2. Add the remaining 1 tsp oil to the skillet. Add the pears and ginger; cook, stirring, until the pears are tender and golden, about 5 minutes. Stir in the chutney and broth; bring to a boil, scraping up the browned bits from the bottom of the pan. Cook until the sauce thickens slightly, about 5 minutes. Spoon the chutney over the pork.
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 48 (39%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 55.3mg||17 %|
|Sodium 79.1mg||3 %|
|Potassium 352.9mg||9 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.3g|
|Protein 17.8g||25 %|
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Calories per serving: 124
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