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Apple Chutney and Herb Pork Chops with Beaujolais Wine

Jessica Smith
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.
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main
Servings 4 servings


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


  • 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.