Pork Chops Stuffed with a Fruity Pecan Chutney
Elevate your dinner table with these decadent Pork Chops Stuffed with a Fruity Pecan Chutney—a perfect blend of savory and sweet flavors that's sure to impress. Juicy boneless pork chops are seasoned to perfection, then stuffed with a rich, homemade chutney made from tender dried apricots, golden raisins, crunchy pecans, and a touch of warm cinnamon and ginger. The filling is lightly sweetened with honey and balanced with apple cider vinegar, offering a delightful contrast to the savory pork. Searing these stuffed chops in olive oil creates a golden crust, while finishing them in the oven ensures a juicy, tender interior. Ideal for a special occasion or a sophisticated weeknight meal, these pork chops pair beautifully with roasted vegetables or a simple green salad. Garnish with fresh parsley for an elegant touch, and watch as this dish becomes a centerpiece-worthy favorite!
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Recipe Information
Ingredients
- 4 boneless pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup dried apricots
- 0.5 cup golden raisins
- 0.5 cup pecans
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger
- 0.25 cup water
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, cut a pocket into the side of each pork chop, being careful not to cut all the way through. Set aside.
Season the pork chops inside and out with salt and black pepper.
In a small saucepan over medium heat, combine the dried apricots, golden raisins, pecans, honey, apple cider vinegar, ground cinnamon, ground ginger, and water. Stir well.
Simmer the mixture for 8–10 minutes, or until the dried fruits have softened and the mixture has thickened. Remove from heat and let it cool slightly.
Stuff each pork chop pocket with the chutney mixture, pressing gently to secure the filling. If needed, use toothpicks to hold the edges of the chops together.
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear the stuffed pork chops for 2–3 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C).
Remove the chops from the oven and let them rest for 5 minutes before serving.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2625 mg | 114% | |
| Total Carbohydrate | 156.2 g | 57% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 123.1 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3409 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
