Pork Chops with Apple Ginger Chutney
Elevate your weeknight dinner with these succulent Pork Chops with Apple Ginger Chutney, a dish that seamlessly blends savory and sweet flavors. Perfectly seared bone-in pork chops are topped with a rich, tangy chutney made from caramelized apples, fresh ginger, red onion, and warm spices like cinnamon and cloves. A splash of apple cider vinegar and a touch of brown sugar bring balance and complexity to this fall-inspired recipe, while the optional parsley garnish adds a fresh pop of color. Ready in just 45 minutes, this one-skillet meal is as easy to prepare as it is impressive to serve—ideal for cozy family dinners or entertaining guests. Pair with roasted vegetables or mashed potatoes for a complete and satisfying meal!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 pieces apple (Granny Smith or Honeycrisp), peeled, cored, and diced
- 1 tablespoon fresh ginger, grated
- 0.5 cup red onion, finely chopped
- 0.25 cup apple cider vinegar
- 2 tablespoons brown sugar
- 0.25 teaspoon ground cinnamon
- 0.125 teaspoon ground cloves
- 0.25 cup water
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Season both sides of the pork chops with salt and black pepper. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Sear the pork chops for 3-4 minutes per side, until golden brown. Remove the chops from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil.
Add the chopped red onion and cook for 2-3 minutes, until softened.
Stir in the grated ginger and cook for 1 minute until fragrant.
Add the diced apples, apple cider vinegar, brown sugar, ground cinnamon, ground cloves, and water. Stir well to combine.
Bring the mixture to a simmer and cook for 8-10 minutes, stirring occasionally, until the apples are softened, and the mixture has thickened into a chutney-like consistency.
Return the pork chops to the skillet and spoon the apple ginger chutney over them.
Reduce the heat to low, cover the skillet, and cook for an additional 8-10 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove from heat and garnish with fresh parsley if desired.
Serve the pork chops warm with a generous scoop of apple ginger chutney on top.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 562 mg | 24% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 14.1 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 500 mg | 11% | |
*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.
