Pork Chops With Apple Ginger Chutney Best Recipes

BONELESS PORK CHOPS WITH APPLE CHUTNEY

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.

PORK CHOPS WITH APPLE GINGER CHUTNEY

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.

SPICY MAPLE GLAZED PORK CHOPS WITH APPLE GINGER CHUTNEY

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.