Slow Cooker Pork Chops With Apple Chutney Best Recipes

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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

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.

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.

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