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Pork Chops With Apple Cranberry Chutney
Pork Chops With Apple Cranberry Chutney
Diana Rattray
At a Glance
Course : Entree
Special : Egg-Free, High Protein
Type of Prep : Broil, Fry, Grill, Sauté, Simmer
Cuisine : Southern, U.S. Regional
Occasion : Cookout, Fall, Family Dinner, July 4th, Labor/Memorial Day, Party, Spring, Summer, Winter
 
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Pork Chops With Apple-Cranberry Chutney

From Diana Rattray,
Your Guide to Southern Food.
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Pork Chops are glazed and pan grilled or broiled then served with a flavorful homemade apple cranberry chutney.

INGREDIENTS:

  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 large apple, peeled, cored, diced
  • 1/2 cup dried cranberries
  • 1 cup chicken broth
  • 2 tablespoons maple syrup, honey, or brown sugar
  • 1/4 cup apple brandy, apple Schnapps, or apple juice
  • 4 boneless pork chops, about 3/4 to 1 inch thick
  • olive oil
  • salt and pepper
  • .
  • Glaze
  • 1/4 cup maple syrup or honey or brown sugar
  • 1/4 cup apple juice
  • 2 tablespoons cider vinegar or balsamic vinegar
  • 2 tablespoons spicy or Dijon mustard
  • dash salt
  • dash pepper

PREPARATION:

In a large skillet over medium-low heat, melt butter. Add diced apple, onion, celery, and dried cranberries. Saute until tender. Add the chicken broth, 2 tablespoons of maple syrup or brown sugar, apple brandy or juice, and a light sprinkling of salt and pepper. Simmer, stirring frequently, until liquid has evaporated and fruits and vegetables have caramelized. Set aside.

Brush chops with a little olive oil. Heat a lightly oiled stovetop grill pan or broiler rack. Combine the glaze ingredients. Brush over the pork chops.

Pan grill over medium-high heat or broil for about 4 to 5 minutes on each side or until cooked through, turning and brushing frequently with the glaze.

Serve pork chops with the apple-cranberry chutney.
Serves 4.

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