I found this Cooking Light recipe recently and couldn’t wait to make it. I love fruit with pork and knew this recipe would be tasty and healthy. I adapted the recipe by cooking the chutney for much longer than the recipe called for and seasoned the pork with regular chile powder instead of chipotle chile powder. I loved the flavor of the sweet apples with the tender and juicy pork. This was easy to make, had little clean up, and was loved by my family and our friends that were over for dinner.
- 1 tbsp butter
- 3 apples, peeled and diced
- 1/4 cup dried cranberries
- 3 tbsp brown sugar
- 3 tbsp cider vinegar
- 2 tsp fresh ginger, peeled and minced
- 1/4 tsp salt
- 1/4 tsp dry mustard
- 1/8 tsp ground allspice
Melt butter in a small skillet over medium heat. Add apple and sauté 6 minutes or until lightly browned. Add cranberries and the remaining ingredients; bring to a boil. Reduce heat, and simmer 10-12 minutes or until apples are tender; stir occasionally.
- 3-4 boneless thick cut pork loin chops
- Chile powder, to taste
- Garlic powder, to taste
- Ground coriander, to taste
- Sea salt and freshly cracked, to taste
While the chutney simmers, season the pork chops on both sides with the seasonings, to taste. Heat a grill pan that is coated with cooking spray over medium high heat. Add pork to the hot pan and cook 4 minutes on each side or until done. Let the meat rest for 5 minutes before serving with chutney. Enjoy.
My mom has always cooked apples with pork chops, but never with apple chutney, I will make sure she gets this receipe
Love this recipe! Thank you for sharing. It’s a huge hit with my family!