| Level: | Easy |
| Total: | 48 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 28 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup red currant jam
- 3 tablespoons cider vinegar
- 1 tablespoon unsalted butter
- 2 teaspoons minced peeled fresh ginger
- 1/2 teaspoon kosher salt
- 1 teaspoon Madras curry powder
- 1 cinnamon stick
- Pinch red pepper flakes
- 1/4 red onion, large dice
- 3 soft cooking apples, like a McIntosh, peeled, seeded, and diced
- 2 tablespoons dried cranberries
- 2 tablespoons chopped fresh cilantro leaves
- Oil, as needed
- 4 (1-inch thick) pork rib chops, 9 to 10 ounces each, patted dry or, 8 thin bone-in pork chops, 4 ounces each
- Kosher salt and freshly ground black pepper
- 1 tablespoon cold unsalted butter, diced (optional)
- Chutney, for serving
Instructions
- In microwave-safe bowl stir together the jam, vinegar, butter, ginger, salt, curry powder, cinnamon stick, pepper flakes, and onion. Cover with plastic wrap and cook in the microwave oven on full power for 2 minutes. Carefully remove the cover, add the apples and cranberries, and stir to lightly coat the fruit with the flavorings. Re-cover, and microwave at full power for 10 minutes. Poke holes in the plastic wrapping and set aside for 10 minutes. Stir in the cilantro.
- Preheat the oven 350 degrees F.
- Heat a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season the pork chops with salt and pepper. Lay the chops in the pan and sear until golden on 1 side, about 3 minutes. (If pan is too crowded sear the chops in batches, setting the first ones aside on a platter while searing the second batch.) Add the butter along the sides of the pan in small pieces. Sear the fatty side of each chop by holding the chop sideways with tongs, about 1 minute per chop. Turn the chops over and immediately transfer the pan to the oven. Cook the chops until an instant-read thermometer registers 140 degrees, about 10 minutes.
- Or for thin pork chops: Place a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season 1 side of the pork chops with salt and pepper. Lay 4 chops in the pan and sear on one side until golden, about 3 minutes. Flatten with a spatula if the edges curl up. Turn the chops over and cook an additional minute.
- Set chop aside on a warm plate and repeat with remaining chops.
- Transfer chops to a plate or platter and serve with chutney.
- (If the chops have lots of juice, bring them to a boil and then swirl in the butter to make a quick pan sauce. Pour over the chops or mix in the chutney if desired.)
- Serve 2 thin chops or 1 thick chop per person with the chutney.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 769 |
| Total Fat | 59 g |
| Saturated Fat | 10 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 5 g |
| Sugar | 30 g |
| Protein | 21 g |
| Cholesterol | 84 mg |
| Sodium | 790 mg |
Reviews
Simply amazing! I had to make a few substitutions, but it still turned out beautifully. I can’t believe how well the chutney brings out the flavor of the pork chops.
Absolutely delicious. The chutney was phenomenal and easy to prepare. Can’t wait to make it again.
The chutney was fantastic! I substituted apricot-jalapeno jam I had on hand, and it is a recipe we will definitely use often!
This recipe has truely changed my view on pork chops. I never realized how good they can taste. I make this all the time now.
The entire dish is excellent, but the chutney is outstanding. and very unusual – I think it’s the curry with the ginger.. I’m going to extend the recipe and can it for Christmas gifts (without the cilantro, only because I don’t know how that will fare canned).. The chutney is wonderful with the pork chops, which are very good, but not out of the ordinary. I can see this chutney with lamb or beef, with their strong flavors, but not so much with chicken or fish. Shrimp, maybe.
The chutney is very easy & simple to make. I used Winesap apples instead just because I had them. Everyone (five guys) loved it. I loved the cranberries in it. Definitely will make this again.
I made this chutney with cherry preserves instead of the current jam, came out great. Fast, easy and super, with complex flavor.
I have made this many times. My whole family loves it.
This was absolutely delicious! I couldn’t find red currant jam in my grocery store, so I used the blackberry I had at home. I also substituted Granny Smith apples for the McIntosh. The chutney was divine, and the pork chops were tender and juicy. I will definitely be making this again!
Looking for a way to spice up some plain tenderloin pork chops, I found I had all the ingredients on hand, and so the recipe was perfect for a last-minute supper. I am really impressed by how easy it is. The chutney is quick and easy, the pork chops saute up in only a few minutes. I pan fried the pork chops to an internal temp of about 140, the way I always do, and after resting them for about 10 minutes they were tender and perfect. The chutney was awesome, and I think it would go well with chicken breast as well.