Recipes Ingredients Meat & Poultry Pork Recipes Orange Chutney over Pork Chops 2.9 (7) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 Here, we've jazzed up the basic recipe for Orange Compote with a few pantry staples, creating a tangy chutney to top tender chops. Ingredients 2 tablespoons thinly sliced navel or blood orange zest (from ½ orange) 2 to 3 navel or blood oranges (peel and pith removed), quartered lengthwise, thinly sliced, and seeded (2 cups) ⅓ cup sugar ¼ cup dried cherries 1 shallot, minced 1 tablespoon red-wine vinegar 4 bone-in pork rib chops Coarse salt and ground pepper Directions 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. Season pork chops with salt and pepper. Sear in a pan until opaque throughout, and top with orange chutney. Print