Apple Chutney Pork Chops are a flavorful, sweet-and-savory dinner that pairs juicy pork with a spiced apple chutney topping. The chutney combines fresh apples, onions, vinegar, and warm spices like cinnamon and ginger, creating a tangy glaze that balances the richness of the pork chops.
This recipe is ideal for fall dinners, holidays, or when you want a meal that feels both comforting and elegant. With minimal prep and simple ingredients, you can create a dish that looks gourmet but is easy enough for a weeknight.
Ingredients
For the Pork Chops:
- 4 bone-in or boneless pork chops (about 1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
For the Apple Chutney:
- 2 large apples, peeled and diced
- 1 small onion, finely chopped
- 1 tablespoon olive oil or butter
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon red pepper flakes (optional)
- Pinch of salt
Preparation
Step 1: Season and Sear Pork Chops
- Pat pork chops dry. Season both sides with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a skillet over medium-high heat.
- Sear pork chops 3–4 minutes per side until golden brown. Remove and set aside.
Step 2: Make the Apple Chutney
- In the same skillet, add olive oil or butter.
- Sauté onion for 3–4 minutes until softened.
- Add diced apples, vinegar, brown sugar, cinnamon, ginger, nutmeg, and red pepper flakes.
- Simmer 10–12 minutes, stirring occasionally, until apples are tender and sauce thickens.
Step 3: Finish Cooking Pork Chops
- Return pork chops to skillet, nestling them into chutney.
- Cover and cook for 5–7 minutes, until pork reaches internal temperature of 145°F (63°C).
Step 4: Serve
- Spoon apple chutney generously over pork chops.
- Garnish with fresh parsley if desired.
Variations
- Apple-Pear Chutney: Mix apples with pears for a sweeter variation.
- Spicy Version: Increase red pepper flakes or add fresh chili.
- Herbed Twist: Add fresh rosemary or thyme for earthy flavor.
- Make Ahead: Prepare chutney ahead of time and store in the fridge for up to 3 days.
Cooking Notes
- Bone-in pork chops tend to stay juicier than boneless.
- Use tart apples like Granny Smith for balance, or Honeycrisp for sweetness.
- Rest pork chops for 5 minutes before serving to retain juices.
Serving Suggestions
- Serve with roasted potatoes, wild rice, or mashed sweet potatoes.
- Add a green vegetable like green beans or sautéed spinach.
- Pair with a fall salad made with cranberries and pecans.
Tips
- Don’t overcook pork, pull from heat at 145°F and let rest.
- Double the chutney recipe if you like extra topping.
- Deglaze skillet with apple cider or white wine for extra flavor.
- Store leftovers in an airtight container up to 3 days.
Timing
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information (per serving, 4 servings)
- Calories: 420
- Protein: 32g
- Sodium: 520mg
FAQs
Q1: Can I make apple chutney pork chops in the oven?
- Yes, sear pork chops first, then transfer to oven at 375°F (190°C) for 15–20 minutes, topping with chutney.
Q2: Can I use boneless pork chops?
- Yes, but reduce cooking time slightly as they cook faster.
Q3: Can I freeze apple chutney?
- Yes, freeze in portions up to 2 months. Reheat before serving.
Q4: What apples work best?
- Granny Smith, Honeycrisp, or Braeburn offer the best balance of sweet and tart.
Q5: Can I make the chutney without vinegar?
- Yes, replace with apple cider or lemon juice for acidity.
Conclusion
Apple Chutney Pork Chops are a comforting and elegant dish that brings together savory pork with a sweet and tangy apple topping. With its balance of flavors, this recipe is perfect for fall dinners, special occasions, or even a weeknight when you want something extra delicious. Simple to prepare and packed with seasonal taste, it’s sure to become a family favorite.