Boneless pork chops with apple chutney are an easy gourmet take on pork chops, perfect for fall. Tart and tangy apple chutney adds elegance to this easy meal, making it perfect not only for an everyday dinner but also special enough for a holiday meal.
I love apple season.
I really, really do.
Even after using my entire orchard-picked bushel, I still can’t get enough.
Luckily, with fall underway, I don’t have to make another trip to the orchard for farm fresh apples to put into delicious recipes for my family.
I’ve gotten some GREAT prices on organic apples from the grocery and also found these amazing, locally grown Granny Smiths from our farmer’s market at an irresistible price.
Those Granny Smith apples went straight into this gourmet dinner for my family.
All at an affordable cost and using ingredients I keep on hand to make a delicious recipe full of hearty Fall flavor that we all love!
What is apple chutney?
Apple chutney is a perfect condiment to pair with pork!
Chutney is a salsa like condiment that originated in India and includes a combination of fresh fruit (in this case apples), onion, and spices for a tangy, slightly spicy, sweet and sour flavor.
To make this effortlessly gourmet dish, you’ll need two sets of ingredients- one for the chops themselves and one for the chutney.
For the pork chops you’ll need:
- Olive oil– Don’t substitute a different kind of oil. You want the mild nutty/fruitiness of olive oil.
- Pork Chops– Go for boneless pork chops about 3/4 of an inch thick.
- Seasoning– Just sea salt and black pepper.
For the apple chutney, you’ll need:
- Olive oil– Again don’t substitute.
- Onion– Dice a yellow onion.
- Apples– Preferably Granny Smith or another tart, green apple variety. Core, peel and dice them.
- White wine– You could substitute chicken broth for the wine if you prefer.
- Raisins– Golden raisins
- Spices– ground ginger, dried mustard, and cayenne pepper
How to Make
Even though this meal feels fancy it is so easy to make. There are no difficult cooking techniques, promise!
To make it, preheat the oven to 400 degrees.
Then heat half of the olive oil in an ovenproof skillet over medium heat.
Sprinkle salt and pepper on both sides of pork chops and then add them to the hot skillet.
Saute the chops for about 2 minutes or until golden brown and then flip and cook 2 more minutes.
After searing the chops, put the pan in preheated oven.
Roast the meat until it’s cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes.
Transfer the chops to a platter and let them rest.
When you’ve put the chops in the oven, heat remaining olive oil in a large sauce pan over medium heat.
Once the oil is hot, saute the onion over medium heat until it’s translucent and beginning to brown, about 6 minutes.
Then, add apples and saute for 4 minutes more.
At this point, add the wine, raisins, ginger, mustard, and cayenne.
Stir well to combine and cover the pan.
Continue cooking, stirring occasionally, until apples are very tender but still hold their shape.
Season the mixture with extra with salt and pepper and then remove it from the heat.
Serve over pork chops and enjoy!
For extra fanciness, I often include another roasted vegetable too. Some favorites include:
- Garlic Roasted Cheesy Sheet Pan Asparagus
- Maple Glazed Thyme Roasted Carrots
- Brussels Sprouts Gratin
If you have leftovers, let the chops cool and transfer them to an airtight container.
Refrigerate the container in the fridge for up to 3 days. Reheat in the oven, adding a splash of extra broth or wine if needed.
Tips and Tricks
- You want to use a nice tart, firm apple for the chutney. I highly recommend Granny Smiths. Braeburn and Cortland apples would also work.
- If using wine in the chutney, pick a wine you would drink since the flavors will concentrate.
- This meal makes a lovely every day meal but you could also serve it as an alternative for Christmas or even Thanksgiving.
Other Pork Chop Recipes You’ll Love
These boneless pork chops with apple chutney are an effortless way to bring some elegance and fall flavors to your dinner table. Make them and enjoy!
Looking for other pork chop recipes? Try these:
- French Onion Pork Chops
- Farmers Pork Chops & Potatoes
- Herbed Pork Chops In Mushroom Gravy
- Pork Marsala with Mushrooms & Shallots
- Crockpot Smothered Pork Chops
- Instant Pot Pork Chops In Gravy
- Baked Italian Ranch Pork Chops
If you’ve tried these BONELESS PORK CHOPS WITH APPLE CHUTNEY, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Boneless Pork Chops with Apple Raisin Chutney
- 4 tbsp olive oil
- 2 tsp sea salt plus more for seasoning
- 1 tsp black pepper plus more for seasoning
- 4 boneless pork chops cut about 3/4 inches thick
- 1 large onion diced
- 4 green apples preferably Granny Smith cored, peeled, and diced
- 1/2 cup white wine or chicken broth (you can use apple cider vinegar, but the flavor was WAY to strong for us)
- 1/2 cup golden raisins
- 1 tsp ground ginger
- 1/4 tsp dried mustard
- pinch of cayenne pepper
- Preheat oven to 400 degrees.
- Heat 2 tablespoons of 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, then carefully place the pan in the 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 wine, raisins, ginger, mustard, and cayenne. Stir well to combine; cover.
- Continue cooking, stirring occasionally, until the apples are very tender but hold their shape- about 3 minutes. Remove from heat.
- Season with salt and pepper, and serve over pork chops.
recipe originally published November 4, 2013