| Total: | 30 min |
| Active: | 30 min |
Ingredients
- 1 shallot, diced
- 3 tablespoons cider vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon unsalted butter
- 1 1-inch piece peeled fresh ginger, cut into coins
- 1 teaspoon Madras curry powder
- 1 cinnamon stick
- Kosher salt
- Pinch crushed red pepper
- 3 pears, peeled, cored, and cut in large dice
- 2 tablespoons dried cranberries
- 2 tablespoons chopped fresh cilantro
- 8 thin bone-in pork chops, each about 4 ounces
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
Instructions
- For chutney: In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper. Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic wrap and stir in pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully poke holes in plastic wrap to release steam and set aside.
- For pork chops: Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.
Reviews
Great recipe. Seems like a lot of steps, but it is actually quite easy to make and doesn’t take too long. I used thick chops as I prefer them. If you like sweet with your pork chops, this is definitely for you.
Delicious fall dinner. I was short a pear so used two pears and an apple, didn’t have a shallot so just used about 1/4 onion. Otherwise followed the recipe and thoroughly enjoyed the results. Will definitely make this again!
This was a big hit!
So easy and bursting with flavour!
Make about once a year. Substitute persimmons for pears because usually have some in October/November. Great use of persimmons. Will be using dried cranberries today but have used mixes of dried berries in the past that also include raisins and dried cherries. Very good recipe.
I loved it and it was really good but the curry stunk my kitchen up for two days
Very easy to make and the whole family loved it.
Delicious and simple to make. I also cut the ingredients; we’re just two seniors.
This recipe is perfect. We thoroughly enjoyed this meal.
First of all, I had to pare this recipe down for two people by using two chops in lieu of eight. And they were of medium thickness, not thin so cooking time was longer.
Next, as another reviewer did I used apple not pear. I’ll promise you that you won’t know the difference. I also diced them into 1/4 inch pieces. Not a fan of big fruit chunks on meat. Had to nuke for maybe a third of the time as required. Used the dried cranberries. I think raisins would be alright but not have that same tartness that made it pop.
Otherwise stuck with the recipe. The wife and I simply loved it! Definitely a keeper!
Oh – by the way you can nuke with today’s plastic wrap. Just follow instructions on the box.
Next, as another reviewer did I used apple not pear. I’ll promise you that you won’t know the difference. I also diced them into 1/4 inch pieces. Not a fan of big fruit chunks on meat. Had to nuke for maybe a third of the time as required. Used the dried cranberries. I think raisins would be alright but not have that same tartness that made it pop.
Otherwise stuck with the recipe. The wife and I simply loved it! Definitely a keeper!
Oh – by the way you can nuke with today’s plastic wrap. Just follow instructions on the box.