My Recipe Box

Pan-Seared Pork Chops with Apple-Ginger Chutney

RATE IT

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): 22; Fat Calories (kcal): 200; Saturated Fat (g): 10; Protein (g): 22; Monounsaturated Fat (g): 9; Carbohydrates (g): 85; Polyunsaturated Fat (g): 1.5; Sodium (mg): 350; Cholesterol (mg): 90; 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

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More