Description
Fall flavors shine in these herb-marinated pork chops, topped with a homemade apple chutney. A simple yet elegant weeknight dinner.
Ingredients
Units
Scale
- 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)
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.
- For the 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 145°F / 63°C).
- Let pork rest, covered, for 5 minutes before serving.
- Serve pork with chutney spooned over top and extra fresh rosemary and thyme sprinkled on top.
- 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