Pork Chops With Apple Ginger Chutney Best Recipes

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BONELESS PORK CHOPS WITH APPLE CHUTNEY

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Boneless Pork Chops with Apple Chutney image

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

Ingredients:

  • 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

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.

SPICY MAPLE GLAZED PORK CHOPS WITH APPLE GINGER CHUTNEY

2023-02-04



Spicy Maple Glazed Pork Chops with Apple Ginger Chutney image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 25

Ingredients:

  • 8 cups chicken stock
  • 6 ounces frozen concentrated Granny Smith apple juice
  • 1/4 cup tightly packed dark brown sugar
  • 8 whole black peppercorns
  • Salt
  • 1 1/2 cups maple syrup
  • 1/4 cup prepared horseradish, drained
  • 2 tablespoons ancho chile powder
  • 1/2 cup ancho chile powder
  • 1/2 cup pasilla chile powder
  • 1/2 cup chopped garlic
  • 1 center cut pork loin (9 bones)
  • 2 tablespoons unsalted butter
  • 1/2 cup coarsely chopped red onion
  • 1 tablespoon minced jalapeno
  • 2 tablespoons finely diced ginger
  • 2 medium oranges, zest removed and finely sliced, flesh cut into segments
  • 2 cups fresh orange juice
  • 1/2 cup red wine vinegar
  • 1/2 cup light brown sugar
  • 2 tablespoons honey
  • 6 medium Granny Smith apples, peeled, cored, halved and thinly sliced
  • 2 tablespoons chopped cilantro
  • 2 tablespoons finely diced red pepper
  • Salt and freshly ground pepper

Steps:

  • Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups. Season to taste with salt and strain through a fine strainer.Mix all ingredients until well combined.
  • Preheat oven to 400 degrees F. In a small bowl, combine the chile powders and garlic.
  • Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mixture. In a large roasting pan, roast the loin until medium rare, about 40 minutes.
  • When cool enough to handle, cut between the bones into 8 chops. In a heavy ridged grill pan, sear the chops 3 minutes on each side until grill marked. Place on a serving platter and brush with maple glaze. Serve with sauce and chutney on the side.
  • In a large saucepan over medium heat, melt the butter and saute the onion and jalapeno until the onion is translucent.
  • Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender.
  • Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool to room temperature.
  • Mix in the cilantro, red bell pepper and salt and pepper to taste.

PORK CHOPS WITH APPLE GINGER CHUTNEY

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Pork Chops With Apple Ginger Chutney image

This is a spicy spin on the old classic, pork chops & apple sauce! Chutney can be made several days in advance and refrigerated, or frozen and served any time. Variation: If you like it spicy, try using habaneros instead of jalapenos!

Provided by NetDiva Amy

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients:

  • 4 -6 pork chops
  • salt
  • pepper
  • 4 -6 teaspoons minced garlic
  • 4 -6 teaspoons olive oil
  • 2 granny smith apples
  • fresh ginger
  • 2 tablespoons minced garlic
  • 1 -2 fresh jalapeno pepper
  • 2 chopped green onions
  • 2 tablespoons lemon juice
  • 1/4 cup apple cider vinegar
  • 1/8 cup golden raisin
  • 1 1/4 cups sugar

Steps:

  • Place pork chops in baking dish.
  • Salt and pepper both sides.
  • Drizzle about 1 tsp per chop over top and spread minced garlic thinly over top.
  • Cook at 375°F for about 45 minutes.
  • Peel, core, and chop apples into 1 inch pieces.
  • Place apples in saucepan with lemon juice, garlic, sugar and vinegar.
  • Peel ginger. You want about as much as the size of the top digit of your thumb. Mince it finely and add to pot.
  • Mince jalapeños and onions and add to pot.
  • Bring mixture to a boil. Then cover and simmer on low, stirring frequently.
  • When apples start to become soft (about 30 min), add in raisins.
  • Simmer over medium heat until apples are very soft. Turn off heat and mash with a potato masher. Leave it pretty chunky.
  • Serve pork chops with about 1/8-1/4 cup of the apple chutney over the top.

Nutrition Facts : Calories 574.1, Fat 18.9, SaturatedFat 5.6, Cholesterol 75, Sodium 71.8, Carbohydrate 79.5, Fiber 2.3, Sugar 72.9, Protein 23.5

SAUTEED PORK CHOPS WITH APPLE CHUTNEY

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Sauteed Pork Chops with Apple Chutney image

Provided by Food Network Kitchen

Categories     main-dish

Time 48m

Yield 4 servings

Number Of Ingredients 17

Ingredients:

  • 1/4 cup red currant jam
  • 3 tablespoons cider vinegar
  • 1 tablespoon unsalted butter
  • 2 teaspoons minced peeled fresh ginger
  • 1/2 teaspoon kosher salt
  • 1 teaspoon Madras curry powder
  • 1 cinnamon stick
  • Pinch red pepper flakes
  • 1/4 red onion, large dice
  • 3 soft cooking apples, like a McIntosh, peeled, seeded, and diced
  • 2 tablespoons dried cranberries
  • 2 tablespoons chopped fresh cilantro leaves
  • Oil, as needed
  • 4 (1-inch thick) pork rib chops, 9 to 10 ounces each, patted dry or, 8 thin bone-in pork chops, 4 ounces each
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon cold unsalted butter, diced (optional)
  • Chutney, for serving

Steps:

  • In microwave-safe bowl stir together the jam, vinegar, butter, ginger, salt, curry powder, cinnamon stick, pepper flakes, and onion. Cover with plastic wrap and cook in the microwave oven on full power for 2 minutes. Carefully remove the cover, add the apples and cranberries, and stir to lightly coat the fruit with the flavorings. Re-cover, and microwave at full power for 10 minutes. Poke holes in the plastic wrapping and set aside for 10 minutes. Stir in the cilantro.
  • Preheat the oven 350 degrees F.
  • Heat a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season the pork chops with salt and pepper. Lay the chops in the pan and sear until golden on 1 side, about 3 minutes. (If pan is too crowded sear the chops in batches, setting the first ones aside on a platter while searing the second batch.) Add the butter along the sides of the pan in small pieces. Sear the fatty side of each chop by holding the chop sideways with tongs, about 1 minute per chop. Turn the chops over and immediately transfer the pan to the oven. Cook the chops until an instant-read thermometer registers 140 degrees, about 10 minutes.
  • Or for thin pork chops: Place a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season 1 side of the pork chops with salt and pepper. Lay 4 chops in the pan and sear on one side until golden, about 3 minutes. Flatten with a spatula if the edges curl up. Turn the chops over and cook an additional minute.
  • Set chop aside on a warm plate and repeat with remaining chops.
  • Transfer chops to a plate or platter and serve with chutney.
  • (If the chops have lots of juice, bring them to a boil and then swirl in the butter to make a quick pan sauce. Pour over the chops or mix in the chutney if desired.)
  • Serve 2 thin chops or 1 thick chop per person with the chutney.

SLOW-COOKER PORK CHOPS WITH APPLE CHUTNEY

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Slow-Cooker Pork Chops with Apple Chutney image

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

Ingredients:

  • 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)

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

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