Spiced Pork Chops with Apple Chutney

Spiced Pork Chops with Apple Chutney


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Indulge in a heart-warming, family-friendly dinner of spicy pork chops and a fragrant chutney topping. Serve with haricots verts if desired.

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Bradenton, FL


  • Chutney:
  • 1 Tbs. butter
  • 5 C. (1/4-inch) cubed peeled apple (about 3 apples)
  • 1/4 C. dried cranberries
  • 3 Tbs. brown sugar
  • 3 Tbs. cider vinegar
  • 2 tsp. minced peeled fresh ginger
  • 1/4 tsp. salt
  • 1/4 tsp. dry mustard
  • 1/8 tsp. ground allspice
  • Pork:
  • 3/4 tsp. ground chipotle chile pepper
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground coriander
  • 1/4 tsp. black pepper
  • 4 4-oz. boneless center-cut pork loin chops, trimmed
  • cooking spray
  • Haricots Verts (Optional Side Dish):
  • 2 tsp. olive oil
  • 12 oz. haricots verts
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 2 cloves garlic, thinly sliced

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To prepare chutney, melt butter in a non-stick 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.

To prepare haricots verts, heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add haricots verts to pan; cook 3 minutes, stirring occasionally. Stir in salt, pepper and garlic cloves; cook 5 minutes or until garlic is lightly browned.

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