Boneless Pork Chops with Apple Raisin Chutney
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.
Servings: 4
Calories: 520kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 520kcal | Carbohydrates: 44g | Protein: 30g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1234mg | Potassium: 906mg | Fiber: 6g | Sugar: 31g | Vitamin A: 107IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 2mg