Pork Chops with Pear Chutney

  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
Save Recipe

Ingredients

Chutney:

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

Chops:

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

Kosher salt and freshly ground black pepper

2 tablespoons vegetable oil

Directions

  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.

Baked Pork Chop

Pan Fried Pork Chops

Asian Marinated Pork Chops

Ranch Pork Chop Sheet Pan Supper

Crispy Pork Chops with Sriracha Brussels Sprouts

"Pork on Pork" Chops

Pork Chops

Smothered Pork Chops

🤤 More Drool-Worthy Recipes