Boneless Pork Chops With Apple Chutney Recipes

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BONELESS PORK CHOPS WITH APPLE CHUTNEY

Boneless center-cut pork chops are topped with a sweet-and-spicy apple chutney.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11



Boneless Pork Chops with Apple Chutney image

Steps:

  • Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven. Roast until meat is cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes. Transfer to a platter.
  • Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; saute 4 minutes more. Add vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops.

4 tablespoons olive oil
2 teaspoons coarse salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
4 boneless center-cut pork chops (1 1/4 pounds), cut 3/4 inch thick
1 large onion, cut into 1/2-inch dice
4 green apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch dice
1/2 cup cider vinegar
1/2 cup golden raisins
1 teaspoon ground ginger
1/4 teaspoon dry mustard
Pinch of cayenne pepper

APPLE CHUTNEY CHOPS

When my husband and I lived in South Carolina for a year, some good friends served this wonderful pork and apple chutney recipe. It became an instant family favorite and tastes especially good served with Basmati rice. -Cher Anjema, Brampton, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10



Apple Chutney Chops image

Steps:

  • For chutney, in a large saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until apples are tender, stirring occasionally., Meanwhile, in a large skillet, heat oil over medium-high heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with chutney.

Nutrition Facts :

4 cups chopped peeled apples (3 to 4 apples)
1/2 cup golden raisins
1/2 cup honey
3 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1/2 teaspoon curry powder
1 tablespoon canola oil
4 boneless pork loin chops (3/4 inch thick and 6 ounces each)

SLOW-COOKER PORK CHOPS WITH APPLE CHUTNEY

Pork and apples have long been perfect partners. Dried cranberries add color and tartness.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h20m

Yield 4

Number Of Ingredients 10



Slow-Cooker Pork Chops with Apple Chutney image

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. Sprinkle pork with salt and pepper; place in cooker.
  • In small bowl, mix brown sugar, vinegar, ginger, cinnamon, red pepper and cranberries. Spoon over pork in cooker; top with apples.
  • Cover; cook on Low heat setting 4 hours to 4 hours 30 minutes.

Nutrition Facts : Calories 400, Carbohydrate 36 g, Cholesterol 100 mg, Fiber 1 g, Protein 35 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 32 g, TransFat 0 g

4 center-cut bone-in pork loin chops, 1 inch thick (about 2 lb), trimmed of fat
1/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons packed brown sugar
2 tablespoons cider vinegar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (cayenne)
1/4 cup sweetened dried cranberries
2 medium baking apples, peeled, chopped (2 cups)

BONELESS PORK CHOPS WITH APPLE CHUTNEY

Yield serves 4

Number Of Ingredients 11



Boneless Pork Chops with Apple Chutney image

Steps:

  • Preheat the oven to 400°F. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of the pork chops; add to the skillet. Sauté until golden brown, about 2 minutes; flip. Cook 2 minutes more; place the pan in the oven. Roast until the meat is cooked through and registers 155°F on an instant-read thermometer, about 5 minutes. Transfer to a platter.
  • Meanwhile, in a large saucepan, heat the remaining 2 tablespoons olive oil over medium heat; add the onion. Sauté over medium heat until translucent and beginning to brown, about 6 minutes. Add the apples; sauté 4 minutes more. Add the vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until the apples are very tender but still holding their shape, about 3 minutes. Season with salt and pepper; serve over the pork chops.

4 tablespoons olive oil
2 teaspoons coarse salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
4 boneless center-cut pork chops, cut 3/4 inch thick (1 1/4 pounds)
1 large onion, cut into 1/2-inch dice
4 green apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch dice
1/2 cup cider vinegar
1/2 cup golden raisins
1 teaspoon ground ginger
1/4 teaspoon dry mustard
Pinch of cayenne pepper

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