Ingredient: shallot, sliced thinly

The warm notes of ginger and cinnamon paired with the sweetness of the pears & shallots are exactly what makes these pork chops go from good to wow!

Brion & I have come to really enjoy chutneys over the years. I think I could make a chutney out of just about anything. You want the perfect balance of the trinity of chutney which is sweet, sour and spicy.

Chutney originated in India as a simple fruit paste preserved in honey, eventually evolving to incorporate a variety of fruits, spices and vegetables. During the 17th century when the British colonized India, they would bring chutney back to England as a novelty good. Because of its bright and exotic flavor, chutney became a popular condiment all over the world.

As chutney made its way to various parts of the world, people adopted new preparation techniques and experimented with various flavor profiles. This cranberry pear chutney really highlights the those wonderful fall pears.

Print Recipe

Pork Chops w/ Pear Chutney

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Main Dish

Cuisine

American

Keyword

pork chops w/ pear chutney

Servings

MetricUS Imperial

Ingredients

Pear Chutney

• 1 Tbsp butter,
• 1 shallot, sliced thinly
• 1 Tbsp fresh ginger, minced
• 3 FIRM (not soft) pears, peeled, cored & cut into large dice
• 3 Tbsp apple cider vinegar
• 2 Tbsp honey OR brown sugar
• 1 cinnamon stick OR 1/2 tsp ground
• pinch of salt & pepper
• Pinch of crushed red pepper, optional
• 2 Tbsp dried cranberries
• 2 Tbsp fresh cilantro, chopped, optional

Pork Chops

• 4 pork chops, bone-in (about 250 gm each)
• salt & pepper
• 2 Tbsp oil

Course Main Dish Cuisine American Keyword pork chops w/ pear chutney Servings MetricUS Imperial Ingredients Pear Chutney 1 Tbsp butter, 1 shallot, sliced thinly 1 Tbsp fresh ginger, minced 3 FIRM (not soft) pears, peeled, cored & cut into large dice 3 Tbsp apple cider vinegar 2 Tbsp honey OR brown sugar 1 cinnamon stick OR 1/2 tsp ground pinch of salt & pepper Pinch of crushed red pepper, optional 2 Tbsp dried cranberries 2 Tbsp fresh cilantro, chopped, optional Pork Chops 4 pork chops, bone-in (about 250 gm each) salt & pepper 2 Tbsp oil

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Pear Chutney

1. In a medium pot, combine all chutney ingredients. Bring to a slight simmer for about 6-7 minutes until pears soften, but not mushy. Remove from heat. Set aside until pork chops have been cooked. Serve chutney at room temperature or slightly warmed.

Pork Chops

1. Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.