Spiced Pork Chops with Apple Chutney

Have made this many times over the years.  It is always a hit and it is easy to prepare.

I pretty much followed the recipe, except I added 2 T of butter to help the apples soften a bit, and I added a tablespoon of cinnamon.  My husband isn't a big fan of cooked apples, but he thought this was delicious!

It's pretty good, but I'm only giving it a four because it's my understanding that onions our primary ingredient in a chutney. So I added sautéed onion on my own, and it really made the dish.

Used cardamom in pork chop seasoning. Doubled chipotles. Braised pork in wine deglased pan in 350 oven. Onions not cranberries in chutney. Delicious! Will make again.

Fantastic recipe. Used local Arkansas Black apples form the farmer's market. Made half the recipe but used all the seasoning on the chops--but then we love spicy food. Served with steamed green beans and mashed sweet potatoes.  Please use only certified humanely raised pork.

Used three different apples and that was a good choice. Some got soft and sweet, some were still crisp. Leftovers work on waffles or pancakes. Very good recipe.

Very good and rather simple. The only change I made was I added in some cinnamon with the chutney.

A nice twist on a standard meal. The only change I made was to use white wine instead of the cider vinegar.

Great meal to prepare for dinner guest around the holidays. Pared with CL Honey Roasted Sweet Potatoes.

This is a staple at our house. I use thicker chops and grill them outside. I also use a little more spice than called for. Pairs nicely with brussel sprouts and mashed potatoes.

Made this with chicken, skinless/boneless breast meat & grilled it...added olive oil and pressed garlic to marinate meat...also added more spices as others suggested...wonderful recipe!

This is an excellent pork dish with the apple topping...

Excellent mix of spice and sweet. I only made changes based on what I had on hand. Used a little cinnamon and some ground cloves instead of allspice. Added a little cranberry sauce along with the dried cranberries and simmered a little longer because I had left the skin on the apples. Also, had thick pork chops, so cooked them longer and used two tablespoons of chipolte spice mix along with the other spices. It blackened really nicely and was very tender inside. I will definitely make this again.

This recipe was not only easy to make, but absolutely delicious! I can't wait to make it again. I had never made chutney before and never realized how easy it was. We also decided to use dried mixed berries in addition to the cranberries the recipe called for. The pork chops has the perfect balance of heat. Definitely highly recommend!

It was good even though I am not a big fan of pork chops. Rather than the apple chutney I used some left over homemade apple salsa that I made.

This recipe was awesome! I was looking for something new to do with pork chops and this was perfect. I baked the pork chops for 45 minutes. Instead of using dried cranberries, I used dried wild blueberries. I served with mashed potatoes, roasted peppers (red, green, yellow, and orange), and onions. I will definitely make this again!

This turned out delicious. I did add a few things. Chopped white onion to the apples while cooking in the butter, chopped dried apricots, and about 1/4 cup of Grand Marnier liquor. Also a few shakes of soy sauce, balsamic vinegar, and about 1/4 cup of apple juice or apple cider. (It seemed to get a little dry as I cooked it). Served it over brown rice mixed with feta. My boyfriend loved it.

Very good but too hot and I'm from NM and like hot chile. Next time will cut chile in half. Really like the apple chutney and think it complimented the chile flavor very well.

Flavor was ok, but too spicy!! I noticed from other reviews about the spiciness and decided to cut down on the ground chili pepper. It was still too spicy and I usually like spicy food.

We made this using White Marble Farms pork tenderloin. We grilled it whole to an internal temp of 145 so it was pink and warm in the middle. We paired it with a nice bottle of Malbec from Debeque Canyon WInery in Palisade, CO. YUMMY! The finishing touch was a thin mint girl scout cookie for dessert. Only one!

I thought this was a very good combination of flavors. Not so great for the kiddies but I will make it again for myself. Thanks for the recipe!

This made a lovely fall meal. My husband had canned a lot of apple chutney with this years apple crop so I used that instead of the one in the recipe. His didn't have any dried cranberries in it so I added those in. A great sweet tart flavor. The spice rub was excellent. I brushed the chops with some olive oil before sprinkling with the rub. (no cooking light here) I had to substitute ancho chili powder along with some smoked paprika for the chipotle. It's a milder chili so that was probably better for the younger members of the family. Haricots Verts and Wild Rice Pilaf on the side. A flavorful dinner that my husband made me promise to make again very soon.

Great favor! So easy! Everyone loved it!

My boyfriend and I both liked this but felt the chutney was too tart. Next time I'll cut the vinegar in half and see if that makes a difference.

Great flavors and very simple. We used dried cherries instead of cranberries b/c that's what we had. I actually think the cherries have a nicer flavor than cranberries...unique flavor. Will make this again. (Too spicy for a 4 year old...but perfect for us!)

This was AMAZING! This is my new favorite comfort food!!! I actually used a pork tenderloin instead of pork chops (baked at 450 until the internal temp was 160) Soooo good! Can't wait to fix the leftovers!

Went over very well! Really nice flavors and a fun way to serve the traditional pork chops and applesauce

This recipe was OUTSTANDING! We made it for a family get-together and everyone loved it. We followed the recipe exactly. Some thought it a bit too hot, but most thought the heat was just right. We doubled it and easily fed 6 people with leftovers. We served it with roasted fall veggies and pear crisp for dessert. Perfect fall evening!

I made the apple chutney following the recipe and it was AWESOME! The buttery, sweet and tart flavors blended well together. I would not make any changes to the chutney recipe. I pan roasted thick 1 1/2 inch pork chops with the rub. I like spicy, so I added more chili powder than the recipe called for and some cumin and paprika. The chutney and spicy pork paired well. I served with mashed sweet potatos and roasted butternut squash. A delishious autumn dinner!

Fantastic meal for guests! I serve it along with croissants, and buttered green beans with slivered almonds. My husband actually said that he would prefer the Apple Chutney in lieu of cranberry sauce this Thanksgiving. If you knew my husband.....that's saying a lot!!

great flavor. Following the recipe with no changes and it was a hit. Love the apple chutney. So simple, will make this again and again.

These chops were incredible! They tasted like they were straight off the grill. I served with steamed green beans. This makes for an easy weeknight meal. I will make these again.

Sooooooooo goooooood!

This was absolutely delicious, even my kids loved both the pork chops and chutney - quite simple as well! You should make extra chutney.

I had a leftover pork chop and decided to try this recipe and boy am I glad I did! I made the full amount of spice rub for just one chop, and yes it was quite spicy but I like a little kick to my food and really enjoyed it with the chutney. Will definitely be making again with a little more chutney next time so there's plenty to go with every bite of pork chop.

This was a terrific recipe! I made bone-in pork chops and cooked them in a cast iron skillet. They were wonderfully seasoned and slighlty blackened on the outside but moist and tender on the inside. I did have to cook them for about 20 minutes, but the chops were about 1-1 1/2 inches thick. I didn't have all the ingredients, so I used a seasoning mix that included corriander, allspice, black peppercorns and red pepper in addition to the chipotle chili powder.

As others said, so easy to make and so delicious!!! The only thing I didn't have was dry mustard and it didn't seem to be missing anything.

Absolutely delicious, and so easy to make. I will make this again for sure.

Great recipe. Quick and easy with a great balance of flavors. Love the apples and ginger together

The chutney was amazing. I grilled our pork chops instead of cooking in a pan ... still the chutney is what really makes the meal. I would rate this as both a special occasion and every day meal. I served green beans sautéed in onions and garlic simmered in chicken broth. Definite keeper.

Great recipe. The chutney was especially good. Next time I will make it a day early, giving the flavors time to blend.

Made to recipe. Used one each Granny Smith, Gala & Fuji and jarred minced ginger rather than fresh. Pounded the loin chops to half their "store thickness" to reduce cooking time on the Foreman grill. Served with mashed sweet potato and steamed green beans. Very attractive presentation and great apple/pork combo.

This was great and easy!

This is my first experience with chutney, and I thought it was quite nice with the pork. Even my husband who isn't wild about cooked apples or vinegar liked it with the meat. The chops took me alot longer than the recipe stated, probably because my chops were too thick (1 1/2-2"). I served it with basmati rice cooked with a cinnamon stick in the pot. All the spices complimented eachother nicely. Good for a cold March evening!