Boneless Pork Chops with Apple Chutney
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Martha Stewart Living, October 2001
- Yield Serves 4
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Ingredients
- 4 tablespoons olive oil
- 2 teaspoons coarse salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 4 boneless center-cut pork chops (1 1/4 pounds), cut 3/4 inch thick
- 1 large onion, cut into 1/2-inch dice
- 4 green apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch dice
- 1/2 cup cider vinegar
- 1/2 cup golden raisins
- 1 teaspoon ground ginger
- 1/4 teaspoon dry mustard
- Pinch of cayenne pepper
Directions
- Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven. Roast until meat is cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes. Transfer to a platter.
- Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; saute 4 minutes more. Add vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops.
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I just made these pork chops tonight for my boyfriend, and we loved the dish! The apple chutney makes a lot for 4 chops. I ended up freezing half of it to use this fall! I also added the juices and drippings from the pork chops into the chutney while it was cooking; gave it a great extra flavor! Served with a sweet potato! YUM! The chops were juicy and the chutney was perfectly balanced! I'll definitely make this again! Cheers!