Spicy Maple Glazed Pork Chops With Apple Ginger Chutney Best Recipes

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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.

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