Ingredients

4 boneless pork chops

2 Tbsp flour

1 tsp smoked paprika

1 tsp chili powder

2 tsp garlic powder

1 tsp onion powder

2 tsp kosher salt

2 Tbsp canola oil or olive oil

1 Tbsp butter

1/2 tsp salt

Pinch of nutmeg or cinnamon

1/4 tsp curry powder

1/4 tsp ground cardamom

1/2 tsp ground ginger

1/4 cup honey

1 1/2 Tbsp brown sugar

2 Tbsp apple cider vinegar

2 Tbsp maple syrup (or more honey)

1/2 tsp Dijon or ground mustard

1 Tbsp cornstarch

1 Tbsp water

2 cups Honeycrisp apples, unpeeled and chopped into 1/2″ pieces

2 Tbsp golden raisins (or raisins or craisins)

Parsley, chopped (for garnish)

Instructions

Step 1: In a shallow dish, combine the flour, smoked paprika, chili powder, garlic powder, onion powder, and kosher salt. Coat both sides of the pork chops evenly with this spice mixture and set aside.

Step 2: Preheat your oven to 350°F (175°C).

Step 3: Heat a skillet over medium-high heat and add the canola or olive oil. Brown the pork chops on each side until golden, then transfer them to an 8×8 baking dish.

Step 4: Bake the pork chops for 40 to 50 minutes, or until they reach an internal temperature of 145°F (63°C).

Step 5: While the pork is baking, melt the butter in a large saucepan over medium heat. Whisk in the salt, nutmeg (or cinnamon), curry powder, ground cardamom, and ground ginger.

Step 6: Add the honey, brown sugar, apple cider vinegar, maple syrup, Dijon mustard, chopped apples, and raisins to the saucepan. Stir well to combine.

Step 7: Bring the mixture to a boil over high heat, then reduce to medium-low and simmer uncovered for 10 to 15 minutes, until the apples are tender.

Step 8: In a small bowl, mix the cornstarch and water to create a slurry. Slowly drizzle it into the simmering chutney while stirring continuously until the sauce thickens slightly. Remove from heat.

Step 9: Serve the pork chops warm, spooning the apple chutney over the top. Garnish with chopped parsley and enjoy with your favorite side, such as mashed potatoes.

Tips & Variations

Use Honeycrisp apples for a nice balance of sweet and tart, but Granny Smith or Fuji apples are good alternatives.

For a spicier chutney, add a pinch of cayenne pepper or chopped fresh ginger.

To keep pork chops extra juicy, consider brining them briefly in a saltwater solution before coating.

Maple syrup can be substituted with additional honey if you prefer a richer sweetness.

Storage

Store leftover pork chops and chutney separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, being careful not to overcook the pork chops. The chutney can also be used as a topping for grilled meats or sandwiches the next day.

FAQs

Can I use bone-in pork chops instead of boneless?

Yes, bone-in pork chops can be used, but they may require a few more minutes of baking to reach the proper internal temperature.

Is it necessary to brown the pork before baking?

Browning the pork chops first enhances their flavor and texture by creating a caramelized crust, but you can skip this step if short on time and bake directly, though the flavor may be less rich.