Boneless Pork Chops with Apple Chutney


Boneless center-cut pork chops are topped with a sweet-and-spicy apple chutney.


  • 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


  1. 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.

  2. 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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