My Recipe Box

Pan-Seared Pork Chops with Apple-Ginger Chutney


Serves four.

  • 3 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice          
  • 1 medium yellow onion, thinly sliced
  • 1/3 cup raisins
  • 3 Tbs. minced fresh ginger
  • 1 cup packed light brown sugar
  • 1 cup cider vinegar
  • 4 Tbs. unsalted butter
  • 1/8 tsp. cayenne
  • Kosher salt and freshly ground black pepper
  • 4 boneless center-cut pork loin chops, about 1 inch thick
  • 1 Tbs. olive oil
  • 3 Tbs. chopped fresh cilantro

In a large saucepan, combine the apples, onion, raisins, ginger, brown sugar, vinegar, 3 Tbs. of the butter, the cayenne, and 1/2 tsp. salt. Bring to a boil over high heat. Reduce the heat to maintain a lively simmer and cook until the solids are very tender and the liquid has reduced to a juicy, syrupy glaze, 20 to 25 minutes.

Meanwhile, once the chutney has been simmering for about 15 minutes, season the pork chops with salt and pepper. In a 12-inch skillet, heat the remaining 1 Tbs. butter with the oil over medium-high heat until the butter foams and just begins to turn a nutty brown. Add the pork chops and cook until the first side is deeply browned, 3 to 5 minutes. Flip the chops and continue cooking until the second side is well browned and the chops are cooked through, 3 to 5 minutes.

Stir the cilantro into the chutney and season to taste with salt. Serve the chops topped with the chutney.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 600; Fat (g): fat g 22; Fat Calories (kcal): 200; Saturated Fat (g): sat fat g 10; Protein (g): protein g 22; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 85; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 350; Cholesterol (mg): cholesterol mg 90; Fiber (g): fiber g 3;

Photo: Scott Phillips

Very nice chutney. I used 3/4 cup sugar and vinegar given some of the comments, and it was great! Left all other ingredients as written. We will make this again!

Good, simple chutney from ingredients I usually have. Even my neighbors liked it! After reading comments, I cut vinegar & brown sugar to 1/3 cup which was very good. I might add just a little more vinegar next time, or a little chicken broth for the syrupy chutney. Should be great on grilled chops or chicken breat.

The response was 50-50. I found it to be too sweet, my friends thought it was perfect... the cilantro definitely helps to balance the flavors... If I tried it again, I would maybe reduce the vinegar/sugar first and then add the apples, and I would definitely cut back on the sugar just a little... but that's me.

I love vinegar, but this was much too vinegary for me.

fast! all the kids ate it. Will make it again and double the chutney for leftovers

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