Herb Pork Chops with Apple Chutney

These savory herb marinated pork chops are the perfect recipe for comforting cold-month cooking. A quick marinade infuses them with flavor and apple chutney adds a sweet-tart finish, making them a perfect pair. Herb-marinated pork chops are super versatile and surprisingly approachable. This is one of those recipes that looks fancy, but is really just big flavors in a simple package.

The key step to building flavor in this meal is the marinade. Whisk together olive oil, lemon juice, fresh herbs and some garlic and let those pork chops marinate for a bit.

While rosemary and thyme are tried and true, you can use nearly any combination of herbs in the marinade. Over here at the Inquiring Chef homestead, the herb garden is still (!) cranking out fresh herbs faster than we can use them.

Let those chops marinate for anywhere from 30 minutes to 8 hours and they will be tender and packed with flavor by the time you cook them.

While the pork chops are marinating pour yourself a glass of wine (of course!) and put some apples on the stovetop to simmer in a sweet and tart sauce. The result is a chutney that can just as easily be served over meat or fish as it can be stirred into yogurt or oatmeal for breakfast.

If you’d like to serve the pork chops over a grain, whip that up at the same time. I usually have quinoa or farro in the fridge, so I can just heat it up to round out dinners, but brown rice would be great here as well.

And when it’s time to serve this meal, it’s as simple as searing those chops in a hot skillet or throwing them on the grill.

How to Make Herb Pork Chops with Apple Chutney:

1. Whisk together olive oil, lemon slices (squeeze the juice out and then add the remaining rinds), garlic, rosemary, thyme, salt and black pepper.

2. Place pork chops in a baking dish and pour marinade over chops. Refrigerate for at least 30 minutes and up to 8 hours.

3. Make chutney. In a saucepan, combine apple cider vinegar and sugar. Bring to a simmer and simmer until sugar dissolves, 3 to 4 minutes. Add apples, lemon juice, garlic, ginger, mustard seeds and coriander seeds. Simmer, stirring occasionally, until the apples are very soft and the chutney resembles a thick jam (large chunks of apples should remain), 25 to 30 minutes.

4. Heat a skillet over medium heat and add some cooking oil. Add pork chops and cook on both sides, seasoning with salt and pepper as they cook, until well-seared. (Pork is finished when it reaches an internal temperature of 145F / 63C degrees.)

5. Let pork rest, covered for 5 minutes before serving.

6. Serve pork with chutney spooned over top and extra fresh rosemary and time sprinkled on top. Serve over rice or grains (quinoa is shown in the photo) if you’d like.

Note: Apple chutney can be stored in the refrigerator for up to 3 weeks.

Apple Chutney and Herb Pork Chops

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5 from 2 reviews

• Author: Jessica Smith
• Total Time: 55 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Fall flavors shine in these herb-marinated pork chops, topped with a homemade apple chutney. A simple yet elegant weeknight dinner.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cups (118 ml) Olive oil
• 1/2 Lemon (sliced into wedges)
• 5 cloves Garlic (crushed)
• 4 Rosemary sprigs
• 4 Thyme sprigs
• 2 tsp Salt
• 1 tsp Black pepper
• 4 Pork loin chops (center cut bone-in or boneless)
• 1/2 cups (118 ml) Apple cider vinegar
• 1/2 cups (118 ml) Sugar
• 1 lbs (454 g) Apples (any type, peeled and chopped (tart apples like Granny Smith work best here))
• 1 Tbsp Lemon juice
• 3 cloves Garlic (chopped)
• 1/2 tsp Fresh ginger (grated)
• 1/2 tsp Mustard seeds
• 1/4 tsp Coriander seeds (opt)

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Instructions

1. Whisk together olive oil, lemon slices (squeeze the juice out and then add the remaining rinds), garlic, rosemary, thyme, salt, and black pepper.
2. Place pork chops in a baking dish and pour marinade over chops. Refrigerate for at least 30 minutes and up to 8 hours.
3. For the chutney:
4. In a saucepan, combine apple cider vinegar and sugar. Bring to a simmer and simmer until sugar dissolves (3 to 4 minutes).
5. Add apples, lemon juice, garlic, ginger, mustard seeds, and coriander seeds. Simmer, stirring occasionally, until the apples are very soft and the chutney resembles a thick jam (large chunks of apples should remain, 25 to 30 minutes).
6. Heat a skillet over medium heat and add some cooking oil.
7. Add pork chops and cook on both sides, seasoning with salt and pepper as they cook, until well-seared (pork is finished when it reaches an internal temperature of 145°F / 63°C).
8. Let pork rest, covered, for 5 minutes before serving.
9. Serve pork with chutney spooned over top and extra fresh rosemary and thyme sprinkled on top.
10. Serve over rice or grains (quinoa is shown in the photo), if desired.

Notes

• For a richer chutney, use a combination of sweet and tart apples.
• To prevent the pork chops from drying out, ensure you use a meat thermometer to check for doneness.
• Leftover chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Searing
• Cuisine: French-Inspired

Nutrition

• Serving Size: 1 pork chop
• Calories: 450
• Sugar: 15
• Sodium: 400
• Fat: 25
• Saturated Fat: 5
• Unsaturated Fat: 18
• Carbohydrates: 30
• Fiber: 5
• Protein: 30
• Cholesterol: 80

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Dijon Honey Glazed Pork Tenderloin

15-Bean Soup with Smoked Pork and Greens

Chinese Braised Soy Sauce Pork Belly

Sticky Pork Belly with Garlic Chili Glaze

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