Spiced Pork Chops With Apple Chutney Recipes

SPICED PORK CHOPS WITH APPLE CHUTNEY RECIPE

Steps:

• To prepare chutney, melt butter in a non-stick skillet over medium-high heat.
• Add apple; sauté 4 minutes or until lightly browned.
• Add cranberries and the next 6 ingredients (through allspice); bring to a boil.
• Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.
• To prepare pork, while chutney simmers, heat a grill pan over medium-high heat.
• Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork.
• Coat grill pan with cooking spray.
• Add pork to pan; cook 4 minutes on each side or until done.
• Serve with chutney.
• To prepare haricots verts, heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
• Add haricots verts to pan; cook 3 minutes, stirring occasionally.
• Stir in salt, pepper and garlic cloves; cook 5 minutes or until garlic is lightly browned.

FLAVORFUL PORK CHOPS WITH SPICY APPLE CHUTNEY

Steps:

• Heat oil in large sauce pan over high heat. Add the mustard seeds and cover the pan until the popping stops, about 30 seconds.
• Reduce the heat to medium, and remove the lid. Add the onion and salt, and sauté until softened and translucent, about 8 minutes. Add the bell pepper and jalapeño, and sauté 2 minutes. Add the ginger, garlic, and allspice, and cook 30 seconds. Add the apples, raisins, brown sugar, apple cider vinegar, white wine, and water.
• Cook uncovered on medium low for 40 minutes or until softened.
• Remove from heat, cool, and chill before serving.
• Combine the cumin, coriander, brown sugar, cardamom, garlic powder, salt and pepper in a small bowl.
• Rub the chops generously with the spice rub -- you may only need half. Let stand for 15 minutes or until the chops are about room temp. Heat the olive oil in a large sauté pan over medium high heat. Add the chops and cook until they release easily from the pan and they're golden brown, about 2 minutes.
• Flip and cook an additional 4 minutes or until golden brown or until they reach an internal temperature of 155 degrees (they will continue to cook as they rest). Remove from pan, cover with foil, and set aside.
• Degrease the pan, reduce the heat to medium, and add the white wine, scraping up all of the bits from the bottom of the pan. Reduce the wine by half, then add the chicken stock. Reduce the stock by half, and season with salt and pepper, to taste.
• Remove from heat and swirl in the butter. Serve the chops with very warm pan sauce and the spicy apple chutney. Enjoy!

SPICED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients. Add pork chops, a few at a time; seal bag and toss to coat. , In a large skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, water and brown sugar; pour over chops. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

BONELESS PORK CHOPS WITH APPLE CHUTNEY

Steps:

• Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven. Roast until meat is cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes. Transfer to a platter.
• Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; saute 4 minutes more. Add vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops.

APPLE CHUTNEY CHOPS

Steps:

• For chutney, in a large saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until apples are tender, stirring occasionally., Meanwhile, in a large skillet, heat oil over medium-high heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with chutney.

SPICED PORK CHOPS WITH APPLE CHUTNEY

Steps:

• 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.

SPICY MAPLE GLAZED PORK CHOPS WITH APPLE GINGER CHUTNEY

Steps:

• Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups. Season to taste with salt and strain through a fine strainer.Mix all ingredients until well combined.
• Preheat oven to 400 degrees F. In a small bowl, combine the chile powders and garlic.
• Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mixture. In a large roasting pan, roast the loin until medium rare, about 40 minutes.
• When cool enough to handle, cut between the bones into 8 chops. In a heavy ridged grill pan, sear the chops 3 minutes on each side until grill marked. Place on a serving platter and brush with maple glaze. Serve with sauce and chutney on the side.
• In a large saucepan over medium heat, melt the butter and saute the onion and jalapeno until the onion is translucent.
• Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender.
• Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool to room temperature.
• Mix in the cilantro, red bell pepper and salt and pepper to taste.

SAUTEED PORK CHOPS WITH APPLE CHUTNEY

Steps:

• In microwave-safe bowl stir together the jam, vinegar, butter, ginger, salt, curry powder, cinnamon stick, pepper flakes, and onion. Cover with plastic wrap and cook in the microwave oven on full power for 2 minutes. Carefully remove the cover, add the apples and cranberries, and stir to lightly coat the fruit with the flavorings. Re-cover, and microwave at full power for 10 minutes. Poke holes in the plastic wrapping and set aside for 10 minutes. Stir in the cilantro.
• Preheat the oven 350 degrees F.
• Heat a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season the pork chops with salt and pepper. Lay the chops in the pan and sear until golden on 1 side, about 3 minutes. (If pan is too crowded sear the chops in batches, setting the first ones aside on a platter while searing the second batch.) Add the butter along the sides of the pan in small pieces. Sear the fatty side of each chop by holding the chop sideways with tongs, about 1 minute per chop. Turn the chops over and immediately transfer the pan to the oven. Cook the chops until an instant-read thermometer registers 140 degrees, about 10 minutes.
• Or for thin pork chops: Place a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season 1 side of the pork chops with salt and pepper. Lay 4 chops in the pan and sear on one side until golden, about 3 minutes. Flatten with a spatula if the edges curl up. Turn the chops over and cook an additional minute.
• Set chop aside on a warm plate and repeat with remaining chops.
• Transfer chops to a plate or platter and serve with chutney.
• (If the chops have lots of juice, bring them to a boil and then swirl in the butter to make a quick pan sauce. Pour over the chops or mix in the chutney if desired.)
• Serve 2 thin chops or 1 thick chop per person with the chutney.

APPLE CHUTNEY PORK CHOPS

Steps:

• For chutney, in a large saucepan, combine the apples, raisins, honey, vinegar, salt, ginger, mustard and curry.
• Bring to a boil.
• Reduce heat and simmer, uncovered, for 10-15 minutes or until apples are tender.
• Meanwhile, in a large skillet, brown pork chops in oil over medium-high heat for 2-3 minutes on each side.
• Reduce heat and cook, uncovered, for 10-15 minutes or until juices run clear.
• Serve with chutney.