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Pan-Seared Pork Chops with Apple-Ginger Chutney

Scott Phillips

Servings: 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

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 600
  • Fat Calories (kcal): 200
  • Fat (g): 22
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 90
  • Sodium (mg): 350
  • Carbohydrates (g): 85
  • Fiber (g): 3
  • Protein (g): 22


  • 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.


Rate or Review

Reviews (5 reviews)

  • MommyDot | 01/03/2014

    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!

  • FreddieFlea | 02/02/2011

    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.

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