Description
Simple, flavorful pork chops are marinated in herbs and garlic and topped with a tart apple chutney and paired with a red Beaujolais wine. A perfect first recipe for fall.
Ingredients
Scale
For the Pork:
- ½ cup Olive oil
- ½ 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)
For the Apple Chutney
- ½ cup Apple cider vinegar
- ½ cup Sugar
- 1 lb Apples (any type, peeled and chopped (tart apples like Granny Smith work best here))
- 1 Tbsp Lemon juice
- 3 cloves Garlic (chopped)
- ½ tsp Fresh ginger (grated)
- ½ tsp Mustard seeds
- 1/4 tsp Coriander seeds (opt)
Instructions
- Whisk together olive oil, lemon slices (squeeze the juice out and then add the remaining rinds), garlic, rosemary, thyme, salt and black pepper.
- Place pork chops in a baking dish and pour marinade over chops. Refrigerate for at least 30 minutes and up to 8 hours.
- 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.
- 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.)
- Let pork rest, covered for 5 minutes before serving.
- 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.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main