Description
Thick, juicy pork chops get a flavor boost from a warm, spicy apple chutney. The perfect weeknight dinner.
Ingredients
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- 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