Pork Chops with Pear Chutney

  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
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1 shallot, diced

3 tablespoons cider vinegar

2 tablespoons light brown sugar

1 tablespoon unsalted butter

1 1-inch piece peeled fresh ginger, cut into coins

1 teaspoon Madras curry powder

1 cinnamon stick

Kosher salt

Pinch crushed red pepper

3 pears, peeled, cored, and cut in large dice

2 tablespoons dried cranberries

2 tablespoons chopped fresh cilantro


8 thin bone-in pork chops, each about 4 ounces

Kosher salt and freshly ground black pepper

2 tablespoons vegetable oil


  1. 1. For chutney: In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper. Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic wrap and stir in pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully poke holes in plastic wrap to release steam and set aside.
  2. 2. For pork chops: Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.

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