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Orange Chutney over Pork Chops

Here, we've jazzed up the basic recipe for Orange Compote with a few pantry staples, creating a tangy chutney to top tender chops.

  • Servings: 4
Orange Chutney over Pork Chops

Source: Everyday Food, December 2007


  • 2 tablespoons thinly sliced navel or blood orange zest (from 1/2 orange)
  • 2 to 3 navel or blood oranges (peel and pith removed), quartered lengthwise, thinly sliced, and seeded (2 cups)
  • 1/3 cup sugar
  • 1/4 cup dried cherries
  • 1 shallot, minced
  • Coarse salt and ground pepper
  • 1 tablespoon red-wine vinegar
  • 4 bone-in pork rib chops


  1. In a medium saucepan, combine orange zest and slices, sugar, dried cherries, shallot, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes. Remove from heat; stir in red-wine vinegar.

  2. Season pork chops with salt and pepper. Sear in a pan until opaque throughout, and top with orange chutney.


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