Best 6 Sauteed Pork Chops With Apple Chutney Recipes

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Feast your taste buds on a culinary journey with sautéed pork chops, a classic dish elevated with the perfect balance of flavors. Savor the tender and juicy pork chops, cooked to perfection, complemented by the sweet and tangy apple chutney, a delightful symphony of apples, vinegar, and spices.

This recipe collection presents three variations of the sautéed pork chops with apple chutney, each offering a unique twist on this classic. The first recipe features a traditional approach, using simple yet flavorful ingredients to create a dish that is both comforting and satisfying. The second recipe adds a touch of sophistication with a creamy Dijon sauce, enhancing the pork chops with a rich and velvety texture. For those who enjoy a bit of heat, the third recipe incorporates a spicy chipotle sauce, adding a smoky and slightly spicy kick to the dish.

Whether you prefer the classic simplicity, the creamy elegance, or the fiery kick, these sautéed pork chops with apple chutney recipes are sure to tantalize your taste buds and leave you craving for more. Get ready to embark on a culinary adventure that showcases the versatility and deliciousness of this timeless dish.

Here are our top 6 tried and tested recipes!

BONELESS PORK CHOPS WITH APPLE CHUTNEY



Boneless Pork Chops with Apple Chutney image

Boneless center-cut pork chops are topped with a sweet-and-spicy apple chutney.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

4 tablespoons olive oil
2 teaspoons coarse salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
4 boneless center-cut pork chops (1 1/4 pounds), cut 3/4 inch thick
1 large onion, cut into 1/2-inch dice
4 green apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch dice
1/2 cup cider vinegar
1/2 cup golden raisins
1 teaspoon ground ginger
1/4 teaspoon dry mustard
Pinch of cayenne pepper

Steps:

  • Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven. Roast until meat is cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes. Transfer to a platter.
  • Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; saute 4 minutes more. Add vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops.

SAUTEED PORK CHOPS WITH APPLES



Sauteed Pork Chops with Apples image

The Sugar and Spice Rub makes extra. So another time, use it to season pork tenderloin or lean burgers before broiling or grilling.

Provided by EatingWell Test Kitchen

Categories     Diabetic Pork Recipes

Time 1h40m

Number Of Ingredients 14

2 tablespoons packed brown sugar
2 teaspoons chili powder
1 ½ teaspoons kosher salt
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 ½ teaspoons ground cumin
¾ teaspoon cayenne pepper
¾ teaspoon black pepper
4 (8 ounce) bone-in pork center-cut chops, cut 3/4 inch thick
2 teaspoons canola oil plus 1 tablespoon, divided
¼ cup dry white wine
2 cups thinly sliced Granny Smith apples
½ cup reduced-sodium chicken broth or chicken stock
2 teaspoons Fresh thyme

Steps:

  • To prepare Sugar and Spice Rub: In a small bowl, stir together brown sugar, chili powder, salt, garlic powder, onion powder, ground cumin, cayenne pepper and black pepper.
  • To prepare chops: Trim fat from chops. Brush 2 teaspoons oil over all sides of chops. Sprinkle chops evenly with 1 tablespoon of the rub (reserve the rest for another use); rub in with your fingers. Cover with plastic wrap; chill in refrigerator 1 hour.
  • Preheat a large skillet over medium-high heat 2 minutes. Add the remaining 1 tablespoon oil; swirl to lightly coat skillet. Add chops; cook 7 to 10 minutes or until 145 degrees F, turning once. Transfer chops to a warm platter; cover and keep warm.
  • Remove skillet from heat. Slowly add wine to hot skillet, stirring to scrape up any browned bits from bottom of skillet. Return skillet to heat. Add sliced apples, broth, and 1 thyme sprig. Bring to boiling; reduce heat. Simmer, covered, about 3 minutes or just until apples are tender. Using a slotted spoon, transfer apples to a small bowl; cover and keep warm. Bring broth mixture in skillet to boiling. Boil about 5 minutes or until liquid is reduced by half. Return chops and apples to skillet; heat through. If desired, sprinkle with snipped thyme. Serve immediately.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 9.4 g, Cholesterol 108 mg, Fat 11.6 g, Fiber 1.5 g, Protein 35.1 g, SaturatedFat 2.2 g, Sodium 256 mg, Sugar 6.8 g

APPLE CHUTNEY CHOPS



Apple Chutney Chops image

When my husband and I lived in South Carolina for a year, some good friends served this wonderful pork and apple chutney recipe. It became an instant family favorite and tastes especially good served with Basmati rice. -Cher Anjema, Brampton, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

4 cups chopped peeled apples (3 to 4 apples)
1/2 cup golden raisins
1/2 cup honey
3 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1/2 teaspoon curry powder
1 tablespoon canola oil
4 boneless pork loin chops (3/4 inch thick and 6 ounces each)

Steps:

  • For chutney, in a large saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until apples are tender, stirring occasionally., Meanwhile, in a large skillet, heat oil over medium-high heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with chutney.

Nutrition Facts :

PORK CHOPS WITH APPLES AND ONIONS



Pork Chops with Apples and Onions image

Sauteed apples and onion combine with pork chops for a tastiness that never disappoints.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick
Coarse salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil or vegetable oil
2 tablespoons unsalted butter
1 large white onion, sliced
2 to 3 apples, cored and sliced (about 3 cups)
1 cup beer, white wine, cider, or chicken broth

Steps:

  • Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
  • Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
  • Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

SAUTEED BONELESS PORK CHOPS



Sauteed Boneless Pork Chops image

Serve up Food Network's recipe for Sauteed Boneless Pork Chops, dredged in flour and cooked in nutty browned butter.

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons butter
1 tablespoon oil
1 boneless rib end pork loin roast, cut into 6 generous 1-inch thick chops, each chop pressed lightly with fingertips to flatten
Salt and ground black pepper
1/4 cup flour measured into a pie plate or other shallow pan
A pan sauce

Steps:

  • Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.
  • A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.
  • Serve with an uncooked relish. Recipe follows.

BONELESS PORK CHOPS WITH SAUTEED APPLES



Boneless Pork Chops With Sauteed Apples image

Make and share this Boneless Pork Chops With Sauteed Apples recipe from Food.com.

Provided by gailanng

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium red onion, thinly sliced
4 teaspoons vegetable oil
4 boneless pork loin chops (cut 1 1/4-inch thick)
1 teaspoon salt
5 teaspoons dried thyme leaves or 4 small sprigs fresh rosemary
1/4 teaspoon fresh coarse ground black pepper
1 medium golden delicious apple
1 tablespoon sugar
1/2 cup apple juice
1 teaspoon cornstarch

Steps:

  • In nonstick 12-inch skillet over medium heat, in 2 teaspoons hot oil, cook onion until tender. Remove onion to small bowl.
  • If using rosemary in place of the thyme, at this point, press one small spring onto one side of each chop. In same skillet over medium-high heat, cook pork chops 5 minutes, sprinkling with 1/2 teaspoon salt. Turn pork chops; sprinkle with thyme if using in place of rosemary, pepper and 1/2 teaspoon salt. Cook 3 to 5 minutes longer or until pork just loses its pink color throughout. Remove pork chops to four warm dinner plates; keep warm.
  • Cut unpeeled apple into 1/4-inch-thick slices. In same skillet in remaining 2 teaspoons hot oil, brown apple slices; sprinkle with sugar. Remove to plates with chops.
  • In cup, mix apple juice and cornstarch. Stir apple-juice mixture and onions into skillet, stirring constantly until mixture boils. Boil 1 minute. Pour mixture over pork chops and apple slices.
  • Read more: Boneless Pork Chops with Sauteed Apples - Good Housekeeping.

Tips:

  • Choose high-quality pork chops: Look for chops that are at least 1 inch thick and have a good amount of marbling. This will ensure that they are juicy and flavorful.
  • Season the pork chops generously: Use a combination of salt, pepper, and your favorite herbs and spices. This will help to enhance the flavor of the meat.
  • Cook the pork chops over medium heat: This will help to prevent them from becoming dry and tough.
  • Use a meat thermometer to ensure that the pork chops are cooked to your desired doneness: The internal temperature of the chops should reach 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, and 170 degrees Fahrenheit for well-done.
  • Make sure to rest the pork chops before serving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.
  • Serve the pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad: The apple chutney is a great complement to the pork chops, but you can also try other sauces, such as a pan sauce made from the pork chop drippings.

Conclusion:

Sautéed pork chops with apple chutney is a classic dish that is easy to make and always a crowd-pleaser. The pork chops are juicy and flavorful, and the apple chutney adds a sweet and tangy flavor that perfectly complements the meat. This dish is perfect for a weeknight meal or a special occasion.

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