Spiced Pork Chops With Apple Chutney

READY IN: 30mins
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!

Ingredients Nutrition

Directions

  1. For chutney, melt butter over medium-high heat.
  2. Add apple, saute 4 minutes or until lightly browned.
  3. Add remaining 7 chutney ingredients; bring to a boil.
  4. Reduce heat and simmer 8 minutes or until apples are tender, stirring occasionally.
  5. For pork, combine the 5 spices and sprinkle over pork.
  6. Grill, either on an outdoor grill or a grill pan, cooking approximately 4 minutes on each side.
  7. Serve with chutney.

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