4 servings (serving size: 1 chop and about 1/3 cup chutney)

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

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

My husband loved it!

October 10, 2017
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!


November 22, 2017
Have made this many times over the years.  It is always a hit and it is easy to prepare.

myrnaday's Review

March 03, 2011

slalombabe's Review

March 03, 2012
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!

socorro411's Review

March 13, 2012
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.

Rosey6412's Review

May 12, 2009
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.

Justin5's Review

September 01, 2010
Sooooooooo goooooood!

Rmdollish's Review

December 05, 2013
A nice twist on a standard meal. The only change I made was to use white wine instead of the cider vinegar.

candice417's Review

March 04, 2012
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.

angellcries23's Review

March 28, 2013
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!