Description

This Apple Chutney Pork Chops recipe features tender boneless pork chops coated in a flavorful spice blend, then seared and baked to juicy perfection. Topped with a sweet and tangy homemade apple chutney made with honeycrisp apples, golden raisins, and warming spices, this dish offers a perfect balance of savory and fruity flavors. Ideal for a comforting dinner that combines hearty pork with a bright, spiced fruit sauce.

Ingredients

Scale

Pork Chops and Coating

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

Apple Chutney

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, chopped into 1/2” pieces
2 Tbsps Golden Raisins (or raisins or craisins)

Garnish

Chopped Parsley

Instructions

Prepare the Pork Chops: In a shallow dish, combine flour, smoked paprika, chili powder, garlic powder, onion powder, and kosher salt. Coat each side of the pork chops evenly with this spice flour mixture. Set aside to allow the flavors to adhere.
Preheat the Oven: Set your oven to 350°F (175°C) so it reaches the proper temperature while you finish prepping the pork chops and chutney.
Sear the Pork Chops: Heat a skillet over medium-high heat and add 2 tablespoons of canola or olive oil. Once hot, brown the pork chops on each side until a golden crust forms, about 2-3 minutes per side. This step locks in juiciness and flavor.
Bake the Pork Chops: Transfer the seared pork chops to an 8×8 inch baking dish. Place in the preheated oven and bake for 40-50 minutes or until they reach an internal temperature of 145°F (63°C). Remove from oven and let rest briefly to retain juices.
Prepare the Apple Chutney: While the pork chops bake, melt butter in a large saucepan over medium heat. Whisk in salt, nutmeg (or cinnamon), curry powder, ground cardamom, and ground ginger to release their aromas.
Add Sweet and Tangy Ingredients: Stir in honey, brown sugar, apple cider vinegar, maple syrup, and Dijon or ground mustard until combined. Then, add chopped honeycrisp apples and golden raisins, stirring well.
Simmer the Chutney: Bring the mixture to a boil over high heat, then reduce heat to medium-low. Let it simmer uncovered for 10-15 minutes, stirring occasionally, until the apples are tender and flavors meld.
Thicken the Chutney: In a small bowl, mix cornstarch with water until smooth. Slowly drizzle this slurry into the simmering chutney while stirring continuously. Cook until the chutney thickens slightly, then remove from heat.
Serve: Plate the baked pork chops and top them generously with the warm apple chutney. Sprinkle chopped parsley on top for a fresh, vibrant garnish. Enjoy with mashed potatoes or your favorite side.

Notes

Use a meat thermometer to ensure pork chops reach 145°F for safe, juicy results.
Adjust sweetness in the chutney by adding more maple syrup or honey according to your taste.
Golden raisins add sweetness and texture, but regular raisins or craisins can be substituted.
For a spicier chutney, add a pinch of cayenne or increase chili powder in the coating mix.
Leftover chutney keeps well refrigerated for up to 5 days and pairs well with grilled meats and cheeses.

Prep Time: 10 minutes
Cook Time: 40-50 minutes baking + 15-20 minutes chutney preparation
Category: Main Course
Method: Baking
Cuisine: American

Keywords: pork chops, apple chutney, baked pork, sweet and spicy pork chops, apple pork sauce, fall recipe, comfort food