Recipe by Renegade Chef
From the March 2009 Cooking Light. This makes a lot of chutney, so in the future I will halve the chutney recipe. The porkchop portion alone would make a good sandwich. The most time-consuming aspect of this recipe is dicing the apples.
Top Review by Kona K
This was a pretty good recipe. My husband and I both really liked the pork seasoning... we didn't have chipotle chile pepper so we used chili powder instead and it tasted fantastic. Very flavorful. I did halve the chutney recipe (used 1 large Fuji apple) and it was the perfect portion for both of us. Not sure what I did wrong, but there was no liquid in the chutney so I couldn't simmer or boil. I just let it cook for about 10 minutes over medium heat until the apples were soft and tender. I served this with recipe #368944. Thanks for sharing!
- 1 tablespoon butter
- 5 cups cubed peeled apples
- 1⁄4 cup dried cranberries
- 3 tablespoons brown sugar
- 3 tablespoons cider vinegar
- 2 teaspoons minced ginger
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon dry mustard
- 1⁄8 teaspoon allspice
- 3⁄4 teaspoon ground chipotle chile pepper
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon black pepper
- 4 boneless center-cut pork loin chops, trimmed
Directions See How It's Made
- For chutney, melt butter over medium-high heat.
- Add apple, saute 4 minutes or until lightly browned.
- Add remaining 7 chutney ingredients; bring to a boil.
- Reduce heat and simmer 8 minutes or until apples are tender, stirring occasionally.
- For pork, combine the 5 spices and sprinkle over pork.
- Grill, either on an outdoor grill or a grill pan, cooking approximately 4 minutes on each side.
- Serve with chutney.