Apple Chutney For Pork. Charming couples, come taste the most yummy meal to ever exist! This will be a moment you won’t forget! This might seem like a strange recipe pairing apples with pork, but Apple Chutney is delicious on the Pork Scallopini. This dish is perfect for an appetizer or light entree, and so easy to make!
Spiced Pork Chops with Apple Chutney
Apple chutney is a heart-warming topping for pork in this family-friendly dinner of spicy, boneless chops.
4 servings (serving size: 1 chop and about 1/3 cup chutney)
- 1 tablespoon butter
- 5 cups (1/4-inch) cubed peeled apple (about 3 apples)
- ¼ cup dried cranberries
- 3 tablespoons brown sugar
- 3 tablespoons cider vinegar
- 2 teaspoons minced peeled fresh ginger
- ¼ teaspoon salt
- ¼ teaspoon dry mustard
- ⅛ teaspoon ground allspice
- ¾ teaspoon ground chipotle chile pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground coriander
- ¼ teaspoon black pepper
- 4 (4-ounce) boneless center-cut pork loin chops, trimmed
- Cooking spray
- Step 1To prepare chutney, melt butter in a nonstick skillet over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.
- Step 2To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork. Coat grill pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with chutney.
- Step 3Slender haricots verts are a pretty and quick-cooking complement to the meal. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 12 ounces haricots verts to pan; cook 3 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 2 thinly sliced garlic cloves; cook 5 minutes or until garlic is lightly browned.
321 calories; fat 9.6g; saturated fat 4.2g; mono fat 3.6g; poly fat 0.7g; protein 24.4g; carbohydrates 34.6g; fiber 2.4g; cholesterol 72mg; iron 1.1mg; sodium 520mg; calcium 45mg.
|Nutrition Facts (per serving)|
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
We all know pork pairs nicely with applesauce, but it’s even better with apple chutney—especially one studded with golden raisins, dried cranberries, and chopped pecans. The cinnamon, nutmeg, lemon juice, and apple cider bring both sweet and tang to the dish, making it an ideal pairing for ham or pork chops.
Chutney has its origins in Indian cuisine and is typically made up of fruit, sugar, spices, and vinegar. Chutneys are now popular all over the globe and can range from a spicy condiment to a mild relish or salsa-style sauce. Chutneys can include vegetables, fruit, nuts, dried fruit, spices, sweeteners, and various vinegars or citrus juice. In addition to a topping for grilled and roasted meats, chutney can be used in many other ways. Use as a sandwich spread, spoon over goat cheese or mix with cream cheese for a tasty hors d’oeuvre, serve as a dipping sauce for chicken fingers, or layer in a grilled cheese for a sweet and savory treat. Once puréed, it can also be used as a glaze for meat or poultry roasts, including baked ham.
Considering there are chutney recipes from all over the world, there are many, many variations. For a similar recipe with a little spice, try a pear chutney with ginger, garlic, and hot chile pepper. Rhubarb chutney includes red onion and dried cherries and balances the sweet with a bit of chili powder and red pepper flakes. Chutneys can be a mixture of spiced papaya and raisins, pineapple and curry powder, and even roasted pumpkin. A cranberry chutney is a nice change from traditional cranberry sauce, and tomato chutney is a great alternative to ketchup.
- 4 tablespoons (2 ounces) unsalted butter
- 2 cups chopped tart apple, such as Granny Smith
- 1/4 cup pecans, chopped
- 1/3 cup apple cider, or apple juice, plus more as needed
- 3 tablespoons light brown sugar
- 2 tablespoons golden raisins
- 2 tablespoons dried cranberries
- 1 teaspoon lemon juice, freshly squeezed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Steps to Make It
- Gather the ingredients.
- Heat the butter in a medium saucepan.
- Add the chopped apple, pecans, apple cider, brown sugar, raisins, cranberries, lemon juice, and spices.
- Cook over medium heat until the apple is tender, dried fruits are softened, and cider has boiled away.
- If the chutney looks dry, add a little more apple cider to keep the mixture from burning.
- Serve warm or chilled with ham or pork.
- When shopping for a tart apple, Granny Smith is always a safe bet, but there are several other varieties to choose from. McIntosh, Empire, Cortland, Jonathan, and Braeburn are all tart apples that would be delicious in this chutney.
- The golden raisins add a nice contrast of color and delicate sweetness, but you can use purple raisins as well.
- Toasting the pecans before adding to the mixture brings another level of flavor to the recipe.
Boneless Pork Chops with Apple Chutney
Boneless center-cut pork chops are topped with a sweet-and-spicy apple chutney.
- 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
- Step 1Preheat 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.
- Step 2Meanwhile, 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.
Herb-Marinated Pork Chops with Apple Chutney
These simple, flavorful pork chops are marinated in herbs and garlic and topped with a tart apple chutney. Recipe is great when made on either the grill or stovetop.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Dish
Keyword: easy dinner, fall recipe, pork
Servings: 4 servings
- Mixing Bowl
- Baking Dish
- Large Skillet
For the Pork:
- ½ cup Olive oil
- ½ Lemon, sliced into wedges
- 5 cloves Garlic, crushed
- 4 sprigs Rosemary
- 4 sprigs Thyme
- 2 teaspoon Salt
- 1 teaspoon Black pepper
- 4 Pork loin chops, center cut bone-in or boneless
For the Apple Chutney
- ½ cup Apple cider vinegar
- ½ cup Sugar
- 1 lb Apples, any type, peeled and chopped (tart apples like Granny Smith work best here)
- 1 tablespoon Lemon juice
- 3 cloves Garlic, chopped
- ½ teaspoon Fresh ginger, grated
- ½ teaspoon Mustard seeds
- ¼ teaspoon Coriander seeds (optional)
- Whisk together olive oil, lemon slices (squeeze the juice out and then add the remaining rinds), garlic, rosemary, thyme, salt and black pepper.
- Place pork chops in a baking dish and pour marinade over chops. Refrigerate for at least 30 minutes and up to 8 hours.
- Make chutney. In a saucepan, combine apple cider vinegar and sugar. Bring to a simmer and simmer until sugar dissolves, 3 to 4 minutes. Add apples, lemon juice, garlic, ginger, mustard seeds and coriander seeds. Simmer, stirring occasionally, until the apples are very soft and the chutney resembles a thick jam (large chunks of apples should remain), 25 to 30 minutes.
- Heat a skillet over medium heat and add some cooking oil. Add pork chops and cook on both sides, seasoning with salt and pepper as they cook, until well-seared. (Pork is finished when it reaches an internal temperature of 145F / 63C degrees.)
- Let pork rest, covered for 5 minutes before serving.
- Serve pork with chutney spooned over top and extra fresh rosemary and time sprinkled on top. Serve over rice or grains (quinoa is shown in the photo) if you’d like.
- Note: Apple chutney can be stored in the refrigerator for up to 3 weeks.
Serving: 1g | Calories: 626kcal | Carbohydrates: 45g | Protein: 30g | Fat: 37g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 69mg | Potassium: 708mg | Fiber: 4g | Sugar: 37g | Vitamin A: 124IU | Vitamin C: 17mg | Calcium: 43mg | Iron: 2mg