Pan-Seared Pork Chops with Apple-Ginger Chutney

Serves four.

To learn more, read:
Quick & Delicious: Weeknight Comfort Food
by Jennifer Armentrout
from Fine Cooking
Issue 74
Last Edit Date: 6/8/2011 1:43:39 PM

more about:

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

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by FreddieFlea, 2/2/2011Good, 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.

by twood, 3/1/2009The 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.

by PattiA, 2/25/2009I love vinegar, but this was much too vinegary for me.

by gingertea, 1/19/2009fast! all the kids ate it. Will make it again and double the chutney for leftovers