APPLE CHUTNEY CHOPS
When my husband and I lived in South Carolina for a year, some good friends served this wonderful pork and apple chutney recipe. It became an instant family favorite and tastes especially good served with Basmati rice. -Cher Anjema, Brampton, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- For chutney, in a large saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until apples are tender, stirring occasionally., Meanwhile, in a large skillet, heat oil over medium-high heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with chutney.
Nutrition Facts :
BONELESS PORK CHOPS WITH APPLE CHUTNEY
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
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.
SLOW-COOKER PORK CHOPS WITH APPLE CHUTNEY
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
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
GRILLED PORK CHOPS
Steps:
- For the grilled pork chops: Whisk together the olive oil, mustard, apple juice, parsley, lemon zest and juice, salt, pepper and garlic in a medium bowl.
- Put the pork chops in a baking dish or resealable gallon-sized bag. Pour the marinade over the meat. Marinate for at least 1 hour at room temperature and up to 8 hours refrigerated.
- For the apple-mango chutney: Meanwhile, heat a medium saucepan over medium-high heat. Add the olive oil and heat until hot and shimmering. Add the onion and cook until softened, 2 to 3 minutes. Add the mango, apple juice, lemon peel and juice, sugar, cumin, apples and cinnamon stick. Cook over medium heat, stirring often and allowing the mixture to bubble and reduce, 15 to 20 minutes. Remove the lemon peel and cinnamon stick before serving. The chutney can be stored in an airtight container for up to a week.
- Preheat an indoor grill pan to medium heat.
- Grill the pork chops until an instant-read thermometer inserted into the thickest part of the chops registers 145 degrees F, 4 to 5 minutes per side. Let the meat rest for 5 minutes before serving. Garnish with the chutney and chopped parsley.
SAUTEED PORK CHOPS WITH APPLE CHUTNEY
Provided by Food Network Kitchen
Categories main-dish
Time 48m
Yield 4 servings
Number Of Ingredients 17
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.
BONELESS PORK CHOPS WITH APPLE RAISIN CHUTNEY
Boneless pork chops with apple chutney are an easy gourmet take on pork chops, perfect for fall. Tart and tangy apple chutney adds elegance to this easy meal, making it perfect not only for an everyday dinner but also special enough for a holiday meal.
Provided by Meaghan @ 4 Sons R Us
Categories Dinner Entree Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Heat 2 tablespoons of 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, then carefully place the pan in the 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 wine, raisins, ginger, mustard, and cayenne. Stir well to combine; cover.
- Continue cooking, stirring occasionally, until the apples are very tender but hold their shape- about 3 minutes. Remove from heat.
- Season with salt and pepper, and serve over pork chops.
Nutrition Facts : Calories 520 kcal, Carbohydrate 44 g, Protein 30 g, Fat 24 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 90 mg, Sodium 1234 mg, Fiber 6 g, Sugar 31 g, UnsaturatedFat 17 g, ServingSize 1 serving
PORK CHOPS WITH APPLE & PEAR CHUTNEY
These pork chops are a fantastic fall dinner. The spices in the recipe make the meal. The seasoned pork chops are savory. Topped with a sweet, spicy, and tart apple and pear chutney, it's the perfect combination. Every bite is rich in flavor. Your family will love these pork chops.
Provided by Megan Todd
Categories Fruit Sauces
Time 30m
Number Of Ingredients 18
Steps:
- 1. Preparing the chutney. Melt butter in a medium-sized saucepan over medium heat.
- 2. Add the apples and pears. Saute about 5 minutes.
- 3. Add the cranberries, vinegar, brown sugar, crystallized ginger, salt, and allspice. Bring mixture to a boil.
- 4. Reduce heat & allow to simmer while preparing pork chops, stirring occasionally.
- 5. In a small bowl mix together salt, peppers, coriander, and minced garlic.
- 6. Heat olive oil in large grilling skillet over medium-high heat.
- 7. Sprinkle both sides of pork chops with dry seasoning mixture.
- 8. Add pork to heated skillet and cook 4-6 minutes on each side until done. ** Can cook on the grill outdoors, or an electric grill as well :)
- 9. Serve pork chops with chutney atop. Serve with asparagus, a side of wild rice and fresh crisp salad.
BONELESS PORK CHOPS WITH APPLE CHUTNEY
Yield serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of the pork chops; add to the skillet. Sauté until golden brown, about 2 minutes; flip. Cook 2 minutes more; place the pan in the oven. Roast until the meat is cooked through and registers 155°F on an instant-read thermometer, about 5 minutes. Transfer to a platter.
- Meanwhile, in a large saucepan, heat the remaining 2 tablespoons olive oil over medium heat; add the onion. Sauté over medium heat until translucent and beginning to brown, about 6 minutes. Add the apples; sauté 4 minutes more. Add the vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until the apples are very tender but still holding their shape, about 3 minutes. Season with salt and pepper; serve over the pork chops.
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SPICED PORK CHOPS WITH APPLE CHUTNEY …
From myrecipes.com
4.6/5 (50)Calories 321 per serving
- To 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.
- To 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.
- Slender 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.
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