I used bone-in pork chops because they’re less likely to become dry, and the bones impart a lot of flavor. I rubbed the chops with a spice mixture of cardamom, cumin, coriander, and garlic salt, and seared them until golden brown. I removed them from the pan and degreased it, then deglazed all of those flavorful bits with white wine. This sauce is more of a “jus”, a very thin sauce, and when served over the chops, it made them nice and jus-y.
I realized I’m posting this recipe on the exact day that I started cooking school a year ago. A whole year! I’m amazed it’s been that long, and this spicy apple chutney recipe was adapted from one that we made at school. I fell over heels for it. It has so many layers of flavor with sweet apples, kick of ginger, spice from the jalapeños, tanginess from the vinegar and wine…it’s the perfect condiment for chicken, lamb, pork, and so much more.
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Flavorful Pork Chops with Spicy Apple Chutney
- Total Time: 70 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Thick, juicy pork chops get a flavor boost from a warm, spicy apple chutney. The perfect weeknight dinner.
Ingredients
- 2 tbsp (30 ml) extra virgin olive oil
- 1 tbsp (15 ml) mustard seeds
- 1 medium onion, chopped
- 1 tsp salt
- 1 medium red bell pepper, seeded and chopped into 1/2" pieces
- 1 jalapeño pepper, with seeds, chopped into 1/4" pieces
- 1 tbsp (15 ml) freshly grated ginger
- 2 cloves garlic, minced
- 1 tsp ground allspice
- 1 1/2 lbs (680 g) Granny Smith apples, peeled, cored, and cut into 1/2" cubes
- 1/4 cups (60 ml) golden raisins
- 3/4 cups (177 ml) brown sugar, packed
- 1/2 cups (118 ml) apple cider vinegar
- 1/4 cups (60 ml) white wine
- 1 cups (237 ml) water
- 1 lbs (454 g) pork loin chops, bone in (2 large chops, 3/4-1" thick)
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp brown sugar
- 1/2 tsp cardamom
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 tbsp (15 ml) extra virgin olive oil
- 1/4 cups (60 ml) white wine
- 1/4 cups (60 ml) chicken stock
- 1 tbsp (15 ml) unsalted butter, softened
- salt and pepper
- fresh thyme, for garnish (optional)
Instructions
- Prepare the chutney:
- Heat oil in a large saucepan over high heat. Add the mustard seeds and cover the pan until the popping stops, about 30 seconds.
- Reduce the heat to medium, remove the lid, add the onion and salt, and sauté until softened and translucent, about 8 minutes. Add the bell pepper and jalapeño, and sauté for 2 minutes. Add the ginger, garlic, and allspice, and cook for 30 seconds.
- Add the apples, raisins, brown sugar, apple cider vinegar, white wine, and water. Cook uncovered on medium-low heat for 40 minutes or until softened.
- Remove from heat, cool, and chill before serving.
- Prepare the pork chops:
- Combine the cumin, coriander, brown sugar, cardamom, garlic powder, salt, and pepper in a small bowl.
- Rub the chops generously with the spice rub; you may only need half. Let stand for 15 minutes or until the chops are at room temperature.
- Heat olive oil in a large sauté pan over medium-high heat. Add the chops and cook until they release easily from the pan and are golden brown, about 2 minutes.
- Flip and cook an additional 4 minutes or until golden brown, or until they reach an internal temperature of 155°F (68°C). Remove from pan, cover with foil, and set aside.
- Degrease the pan, reduce the heat to medium, and add the white wine, scraping up all the bits from the bottom of the pan.
- Reduce the wine by half, then add the chicken stock. Reduce the stock by half, and season with salt and pepper to taste.
- Remove from heat and swirl in the butter.
- Serve the chops with very warm pan sauce and the spicy apple chutney.
Notes
- For a richer chutney, use a mix of apples (Granny Smith and Honeycrisp).
- To ensure even cooking, bring the pork chops to room temperature before searing.
- Leftover chutney can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 chop
- Calories: 500
- Sugar: 20
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
How spicy is the apple chutney, and can I tone it down?
The heat level depends on how much chili or hot pepper is in the recipe. To reduce spice, cut back on the chili and add a bit more brown sugar or apple cider vinegar to keep the balance of sweet and tart.
What type of pork chop works best here, bone-in or boneless?
Bone-in chops are more forgiving because the bone insulates the meat from drying out over high heat. Boneless chops cook faster, so watch the internal temperature closely and pull them at 145F.
Can I make the chutney in advance?
Yes, the chutney keeps well in the fridge for up to a week and the flavor deepens as it sits. Make it a day ahead to save time and let the spices mellow into the fruit.
