cateory: courses
Boneless pork chops with apple chutney
Reviews: 198
Ingredients:
- 4 tablespoons olive oil
- 2 teaspoons coarse salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 4 boneless center-cut pork chops, cut ƒ inch thick (1 1 / 4 pounds)
- 1 large onion, cut into 1 / 2 -inch dice
- 4 green apples (such as Granny Smith), peeled, cored, and cut into 1 / 2 -inch dice
- 1 / 2 cup cider vinegar
- 1 / 2 cup golden raisins
- 1 teaspoon ground ginger
- 1 / 4 teaspoon dry mustard
- Pinch of cayenne pepper
How to make
Boneless pork chops with apple chutney
Boneless pork chops with apple chutney
- Preheat the oven to 400F. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of the pork chops; add to the skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place the pan in the oven. Roast until the meat is cooked through and registers 155F on an instant-read thermometer, about 5 minutes. Transfer to a platter.
- Meanwhile, in a large saucepan, heat the remaining 2 tablespoons olive oil over medium heat; add the onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes.
- Add the apples; saute 4 minutes more. Add the vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until the apples are very tender but still holding their shape, about 3 minutes. Season with salt and pepper; serve over the pork chops.
Comments for
Boneless pork chops with apple chutney
Boneless pork chops with apple chutney
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