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Pork Chops with Peach-Ginger Chutney

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Serves 4

  • by from Fine Cooking
    Issue 106

When fresh summer peaches are in abundance, use them in this quick dinner to lend a sweet-spicy note to juicy pork chops. A serrated peeler makes quick work of peeling peaches, but if you don’t have one, blanch the peaches in boiling water for about 30 seconds to loosen the skins.

  • 2 medium peaches (about 3/4 lb.), peeled, pitted, and chopped
  • One 3-inch piece fresh ginger, peeled and cut into 4 thick coins
  • 1 large shallot, chopped
  • 2 tsp. granulated sugar
  • 1 large sprig fresh thyme
  • Kosher salt and freshly ground black pepper
  • 3-1/4 oz. (3/4 cup) all-purpose flour
  • 4 (3/4-inch-thick) boneless pork loin chops
  • 1/4 cup extra-virgin olive oil

Combine the peaches, ginger, shallot, sugar, thyme sprig, a pinch each of salt and pepper, and 1 Tbs. water in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer, stirring occasionally, until the peaches have collapsed and released their juices, about 20 minutes; discard the ginger and thyme sprig. Cover and set aside.

Meanwhile, combine the flour, 1 tsp. salt, and 1/4 tsp. pepper in a wide, shallow dish and stir to combine. Season the pork chops on both sides with salt and pepper. Dredge the chops in the flour mixture, shake off any excess, and transfer to a clean plate. Discard any remaining flour.

Heat the oil in a large (12-inch) skillet over medium heat. Arrange the pork chops in a single layer and cook, turning once, until deep golden-brown all over and cooked through, about 12 minutes total.

Mash the peach chutney with a potato masher until slightly chunky. Season to taste with salt and pepper.

Transfer the pork chops to plates, top with the chutney, and serve.

Serving Suggestions

Serve with Saffron Rice Pilaf with Red Pepper & Toasted Almonds, or even easier, with a simple side of couscous with fresh mint. Finish the meal with Caramelized Plums over ice cream.

nutrition information (per serving):
Calories (kcal): 450; Fat (g): fat g 34; Fat Calories (kcal): 300; Saturated Fat (g): sat fat g 9; Protein (g): protein g 20; Monounsaturated Fat (g): 18; Carbohydrates (g): carbs g 17; Polyunsaturated Fat (g): 3.5; Sodium (mg): sodium mg 450; Cholesterol (mg): cholesterol mg 70; Fiber (g): fiber g 1;

Photo: Scott Phillips

This was excellent!

I loved this dish. I did add twice as much ginger which made the chutney ever so spicy. Our guests were enthralled with it and asked for the recipe. I served it with sag paneer.

Maybe it was my peaches (it's early in the season) but I found the chutney to be pretty bland. Will probably add a splash of vinegar and maybe a dash of Tabasco to punch it up a bit. Pork chops are pork chops so the flavor will only improve based on how they are seasoned. I used S&P and Nature's Seasoning (my go-to all purpose seasoning) and they still needed a bit more flavor (or maybe more fat - today's pork chops are so lean they lack much flavor). Might follow other reviewers suggestions to brine the chops. Will review again after I make some changes.

Great recipe! Made it a few times last summer and I can't wait to make it this week.

Great Recipe! Added more seasoning to the pork chops than what was called for but, it worked out great.

This was really good! a keeper. It was very easy to make and quick as well! Another reviewer questioned the coating, and I can say when I made the chops they looked the same as the picture. I think it's because it's just a light dusting with flour and not a heavy flour, egg, breadcrumb mixture. Hope that helps - try the recipe it's very good. The chutney would be really good on chicken as well!

Excellent recipe, also works with rosemary. Very easy to prepare. Even made 4 additional jars of chutney to preserve for later ...

There seems to be an error with this recipe. Photo shows a chop with no coating, just plain with seasoning, but recipe states dredge chops in flour. Just wondering if two recipes might have gotten mixed together? Thank you

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