Pork Medallions With Apple-Apricot Chutney

Total Time
Prep 15 mins
Cook 15 mins

Serve with Rice or Spaetzle.

Ingredients Nutrition


  1. Sprinkle both sides of the pork pieces with some of the salt and pepper.
  2. Set aside.
  3. To make the chutney, coat a large nonstick skillet with nonstick cooking spray and add the onion.
  4. Cover and cook over medium heat for about 3 minutes, until the onion starts to soften (add a little water if the skillet becomes too dry).
  5. Add the apples, apricots, vinegar, ginger, mustard, and about 1/3 cup of the apple juice.
  6. Cover and cook over medium heat for about 5 minutes, stirring occasionally, until the apples and onions are tender and the apricots are plumped.
  7. Remove the mixture from the skillet and set aside.
  8. Wipe out the skillet, and then coat with the olive oil and preheat over medium-high heat.
  9. Add the pork and cook for 2 to 3 minutes on each side, until nicely browned and no longer pink inside.
  10. Remove the pork from the skillet and set aside to keep warm.
  11. Return the apple mixture to the skillet and add the remaining apple juice.
  12. Bring the mixture to a boil over medium-high heat and cook for a couple of minutes, stirring frequently, until most of the liquid has evaporated.
  13. To serve, place 2 pork medallions on each of 4 serving plates and top with some of the chutney and a sprinkling of scallions.
  14. Serve hot.
Most Helpful

My family loved this. It was different than we have had before. We have not had any chutneys. Surprisingly my DD & DS both like it. Made for Summer Comfort Cafe.

Lavender Lynn July 30, 2009

We loved this! I probably made my cutlets thinner then called for because my DH likes them that way, and I used dried sour cherries in place of the apricots and they were a perfect match for the pork and apple. The scallions are more then decoration they really make a nice contrast and and that little something extra. I would use the chutney with a reg. roasted pork loin if I didn't want to mess with making cutlets. Thanks Lorrie for a great recipe! Made for the Comfort Cafe July 09

momaphet July 22, 2009