What is the best cut of pork for chutney?

Thick-cut bone-in pork chops are ideal. They retain moisture and stand up well to the chutney’s robust flavor.

Can I use store-bought chutney?

Yes, but make sure it’s high-quality and not overly sweet. Homemade chutney lets you control sweetness, texture, and spice level.

How do I store leftovers?

Refrigerate pork chops in an airtight container for up to 3 days. Reheat gently with a splash of water or broth to prevent drying out.

Is apple chutney pork chop freezer-friendly?

Chops freeze well without chutney. For best results, freeze the pork separately and make fresh chutney when serving. The chutney can be frozen too, but its texture may soften upon thawing.

What apples are best for chutney?

Tart varieties like Granny Smith or Honeycrisp hold up during cooking and balance sugar beautifully.

Apple Chutney Pork Chops : The Best Dinner Idea

Name: Apple Chutney Pork Chops
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 bone-in pork chops (about 1-inch thick); 1 tablespoon olive oil; Salt and pepper, to taste; 2 apples (Granny Smith or Honeycrisp), peeled and diced; 1/2 cup chopped onion; 1/4 cup apple cider vinegar; 1/4 cup brown sugar; 1/4 cup raisins; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon red chili flakes (optional); 1/4 teaspoon ground cloves

Apple Chutney Pork Chops

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Apple Chutney Pork Chops are a sweet and savory twist on a classic pork dish, featuring juicy pan-seared chops topped with a spiced homemade apple chutney. Perfect for cozy fall dinners or quick weeknight meals.

Author: Emily
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Low Lactose

Ingredients

4 bone-in pork chops (about 1-inch thick)
1 tablespoon olive oil
Salt and pepper, to taste
2 apples (Granny Smith or Honeycrisp), peeled and diced
1/2 cup chopped onion
1/4 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup raisins
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon red chili flakes (optional)
1/4 teaspoon ground cloves

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Instructions

Pat pork chops dry and season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear pork chops for 3–4 minutes per side until golden brown. Remove and set aside.
In the same skillet, add chopped onions and cook until translucent.
Add diced apples, vinegar, brown sugar, raisins, and spices. Stir and cook until apples soften and mixture thickens (about 10 minutes).
Return pork chops to skillet and spoon chutney over each one. Simmer for an additional 5–7 minutes until pork reaches 145°F internal temperature.
Remove from heat and let rest for 3 minutes before serving.

Notes

Use a meat thermometer to ensure pork reaches safe internal temperature.
Chutney can be made ahead and refrigerated for up to 1 week.
Swap in pears for a different fruit variation.
Boneless pork chops can be used but cook faster—watch closely.

Find it online: https://recipeshots.com/apple-chutney-pork-chops/