Spiced Pork Chops with Apple Chutney

Photo: Randy Mayor; Styling: Jan Gautro

Apple chutney is a heart-warming topping for pork in this family-friendly dinner of spicy, boneless chops.

Yield: 4 servings (serving size: 1 chop and about 1/3 cup chutney)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 321
  • Fat: 9.6g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 24.4g
  • Carbohydrate: 34.6g
  • Fiber: 2.4g
  • Cholesterol: 72mg
  • Iron: 1.1mg
  • Sodium: 520mg
  • Calcium: 45mg

Ingredients

  • Chutney:
  • 1 tablespoon butter
  • 5 cups (1/4-inch) cubed peeled apple (about 3 apples)
  • 1/4 cup dried cranberries
  • 3 tablespoons brown sugar
  • 3 tablespoons cider vinegar
  • 2 teaspoons minced peeled fresh ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon ground allspice
  • Pork:
  • 3/4 teaspoon ground chipotle chile pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 4 (4-ounce) boneless center-cut pork loin chops, trimmed
  • Cooking spray

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 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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