Recipe by NetDiva Amy
This is a spicy spin on the old classic, pork chops & apple sauce! Chutney can be made several days in advance and refrigerated, or frozen and served any time. Variation: If you like it spicy, try using habaneros instead of jalapenos!
Top Review by loof
Oooohhh BOY was this ever good! I've made pork chops with apples before but never anything like this! This was my first try at chutney and I really liked the result. I played it safe and used the jalapenos this time but will definitely try the habaneros next time to give it that extra kick. Served this with mashed potatoes and green beans - hubby and I loved every bite!
- 4 -6 pork chops
- 4 -6 teaspoons minced garlic
- 4 -6 teaspoons olive oil
- 2 granny smith apples
- fresh ginger
- 2 tablespoons minced garlic
- 1 -2 fresh jalapeno pepper
- 2 chopped green onions
- 2 tablespoons lemon juice
- 1⁄4 cup apple cider vinegar
- 1⁄8 cup golden raisin
- 1 1⁄4 cups sugar
Directions See How It's Made
- Place pork chops in baking dish.
- Salt and pepper both sides.
- Drizzle about 1 tsp per chop over top and spread minced garlic thinly over top.
- Cook at 375°F for about 45 minutes.
- Peel, core, and chop apples into 1 inch pieces.
- Place apples in saucepan with lemon juice, garlic, sugar and vinegar.
- Peel ginger. You want about as much as the size of the top digit of your thumb. Mince it finely and add to pot.
- Mince jalapeños and onions and add to pot.
- Bring mixture to a boil. Then cover and simmer on low, stirring frequently.
- When apples start to become soft (about 30 min), add in raisins.
- Simmer over medium heat until apples are very soft. Turn off heat and mash with a potato masher. Leave it pretty chunky.
- Serve pork chops with about 1/8-1/4 cup of the apple chutney over the top.