I’ve never been a big pork chop fan, and neither has my husband. We both agree that they often turn out dry and flavorless. But these pork chops were full of flavor, and surprisingly moist for boneless chops. You could, of course, use bone-in chops too.
The spice rub is delicious, but the chutney is what makes the meal! In fact, I would consider doubling it, if you don’t mind chopping all those apples. For such an elegant looking meal, this comes together very quickly. The kids enjoyed it too, although the youngest preferred good old barbecue sauce instead of the apple chutney.
- 1 tablespoon butter
- 5 cups cubed, peeled apple (about 3 apples)
- 1/4 cup dried cranberries
- 3 tablespoons brown sugar
- 3 tablespoons cider vinegar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/8 teaspoon ground allspice
- 3-5 tablespoons water
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 4 (4 oz.) boneless center-cut pork loin chops, trimmed
- Cooking spray
- To prepare chutney, melt butter in a nonstick skillet over medium-high heat.
- Add apple; saute 4 minutes or until lightly browned.
- Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.
- Add a few tablespoons of water at a time, as needed, to keep chutney from sticking to the pan.
- To prepare pork, while chutney simmers, heat a grill pan or skillet over medium-high heat.
- Combine cayenne pepper and next 4 ingredients (through black pepper); sprinkle over pork.
- Coat grill pan with cooking spray. Add pork to pan; cook 4-6 minutes on each side or until done. Serve with chutney.
Who Dished It Up First
My friend Wendy suggested I try this recipe. I adapted it slightly from the version found at My Recipes.