Recipe: Pork Chops with Apples and Chutney
I use 1/2-inch boneless, butterflied pork chops for this recipe. I generally use a thicker chop but I want to cook these quickly. Bone-in chops would be fine, too. It only takes about three minutes, over medium-high heat, on each side to cook when the chops are thin. As with any sear, don't shake the pan while searing so a golden brown crust can develop. The sauce is marvelous, as well, seeping into a side of freshly mashed sweet potatoes. Here's a thought: Make a day of it - pick your own apples for the recipe from a local orchard and stop for the chops on your way home.
Yield: 4 servings
Time: 40 minutes
- 2-3 tablespoons grape seed or canola oil?
- 2 tablespoons chopped shallot, optional
- 2 apples, such as Jonathan or Granny Smith, peeled, cored and thinly sliced ?
- 4 boneless, 1/2-inch thick, pork chops ?
- 2/3 cups apple cider or chicken stock?
- 2 tablespoons chutney, fruit finely chopped*?
- 1 teaspoon minced parsley, optional
- *If you're out of chutney, an excellent substitute is good fruity preserve combined with 1/2 teaspoon freshly grated ginger.
1. In a large sauté pan, heat 1 tablespoon oil over medium heat. Sauté apples and shallot, if desired, until just tender, about 4 minutes. Remove from pan and reserve.?
2. Season both sides of chops with kosher salt and freshly ground pepper.?
3. Add an additional tablespoon of oil to pan and heat oil to medium high to high heat. Oil should be simmering but not smoking. Add pork and sear on one side 3 minutes, until lightly browned, turn over and sear 2-3 minutes, or until chops are just cooked through.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Sept. 24, 2010.