Sauteed Pork Chops with Apple Chutney

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (15)

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Total Reviews: 15

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  • on February 27, 2013

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    Absolutely delicious. The chutney was phenomenal and easy to prepare. Can't wait to make it again.

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  • on November 02, 2012

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    The chutney was fantastic! I substituted apricot-jalapeno jam I had on hand, and it is a recipe we will definitely use often!

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  • on January 04, 2011

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    This recipe has truely changed my view on pork chops. I never realized how good they can taste. I make this all the time now.

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  • on November 22, 2008

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    The entire dish is excellent, but the chutney is outstanding. and very unusual - I think it's the curry with the ginger.. I'm going to extend the recipe and can it for Christmas gifts (without the cilantro, only because I don't know how that will fare canned.. The chutney is wonderful with the pork chops, which are very good, but not out of the ordinary. I can see this chutney with lamb or beef, with their strong flavors, but not so much with chicken or fish. Shrimp, maybe.

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  • on November 18, 2008

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    The chutney is very easy & simple to make. I used Winesap apples instead just because I had them. Everyone (five guys loved it. I loved the cranberries in it. Definitely will make this again.

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  • on July 01, 2008

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    I made this chutney with cherry preserves instead of the current jam, came out great. Fast, easy and super, with complex flavor.

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  • on May 19, 2008

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    I have made this many times. My whole family loves it.

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  • on November 02, 2007

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    This was absolutely delicious! I couldn't find red currant jam in my grocery store, so I used the blackberry I had at home. I also substituted Granny Smith apples for the McIntosh. The chutney was divine, and the pork chops were tender and juicy. I will definitely be making this again!

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  • on July 05, 2006

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    Looking for a way to spice up some plain tenderloin pork chops, I found I had all the ingredients on hand, and so the recipe was perfect for a last-minute supper. I am really impressed by how easy it is. The chutney is quick and easy, the pork chops saute up in only a few minutes. I pan fried the pork chops to an internal temp of about 140, the way I always do, and after resting them for about 10 minutes they were tender and perfect. The chutney was awesome, and I think it would go well with chicken breast as well.

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  • on February 07, 2006

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    This chutney recipe is truly the best I've ever tasted. It works well as an accompaniment not only to pork but side dishes as well!

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