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3.54 from 13 votes

Pork Chops with Apple Chutney

By Carrian Cheney
Prep10 minutes
Cook40 minutes
Total50 minutes
Servings4
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Pork chops and apples are a classic combo for a reason, and these Apple Chutney Pork Chops take it to a whole new level!
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Ingredients 

For the Pork Chops

For the Apple Chutney

  • 1 Tablespoon Butter
  • ½ teaspoon Salt
  • Pinch Nutmeg, cinnamon works too
  • ¼ teaspoon Curry Powder
  • ¼ teaspoon Ground Cardamom
  • ½ teaspoon Ground Ginger
  • ¼ Cup Honey
  • 1 ½ Tablespoons Brown Sugar
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Maple Syrup, or more honey
  • ½ teaspoon Dijon or Ground Mustard
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Water
  • 2 Cups Honeycrisp Apples, unpeeled and chopped in 1/2" pieces
  • 2 Tablespoons Golden Raisins, raisins or craisins works as well
  • Parsley, chopped, for garnish
US Customary - Metric

Instructions 

Prepare the Pork Chops

  • In a shallow dish, whisk together all of the rub. Coat each side of the pork chops and set aside.
    2 Tablespoons Flour, 1 teaspoon Smoked Paprika, 1 teaspoon Chili Powder, 2 teaspoons Garlic Powder, 1 teaspoon Onion Powder, 2 teaspoons Kosher Salt, 4 Boneless Pork Chops

Make the Pork Chops

  • Preheat the oven to 350 degrees F.
  • Heat a skillet over medium high heat and drizzle in about 2 tablespoons of canola oil or olive oil. Brown the chops on each side and place in an 8x8 baking dish.
    2 Tablespoons Canola Oil
  • Bake for 40-50 minutes or until an internal temperature of 145 degrees. Meanwhile, prepare the chutney.

For the Apple Chutney

  • In a large saucepan, melt the butter and then whisk in the spices. Combine all remaining ingredients along with the apples.
    1 Tablespoon Butter, ½ teaspoon Salt, Pinch Nutmeg, ¼ teaspoon Curry Powder, ¼ teaspoon Ground Cardamom, ½ teaspoon Ground Ginger, ¼ Cup Honey, 1 ½ Tablespoons Brown Sugar, 2 Tablespoons Apple Cider Vinegar, 2 Tablespoons Maple Syrup, ½ teaspoon Dijon or Ground Mustard, 2 Cups Honeycrisp Apples, 2 Tablespoons Golden Raisins
  • Bring to a boil over high heat, reduce the heat to medium low and simmer, uncovered for 10-15 minutes or until apples are tender. Whisk together the cornstarch and water and slowly drizzle into the simmering apples, stirring as you go until thickened slightly. Remove from heat until pork is done.
    1 Tablespoon Cornstarch, 1 Tablespoon Water
  • Serve pork chops with mashed potatoes, chutney sauce and a sprinkle of parsley.
    Parsley

Nutrition

Serving: 1g, Calories: 574kcal, Carbohydrates: 67g, Protein: 40g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 130mg, Sodium: 2083mg, Potassium: 966mg, Fiber: 4g, Sugar: 52g, Vitamin A: 697IU, Vitamin C: 5mg, Calcium: 58mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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