Recipes Ingredients Meat & Poultry Pork Recipes Boneless Pork Chops with Apple Chutney 3.9 (106) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 6, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 Boneless center-cut pork chops are topped with a sweet-and-spicy apple chutney. 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 ¼ pounds), cut ¾ inch thick 1 large onion, cut into ½-inch dice 4 green apples (such as Granny Smith), peeled, cored, and cut into ½-inch dice ½ cup cider vinegar ½ cup golden raisins 1 teaspoon ground ginger ¼ 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. LISA HUBBARD Rate it Print