Boneless Pork Chops with Apple Chutney

Boneless Pork Chops with AppleChutney

I found a different way to use all the apples we picked the other week – apple chutney! I love the sweet/tart flavours of apples with pork and this chutney has a bit of added heat to it that makes this simple meal stand out. If you make the chutney ahead of time this could easily turn into a fast weekday dinner. The chutney warms up very well and would work nicely with a variety of pork cuts. I used this Martha Stewart recipe as guidance and added/subtracted ingredients based on what I had in my pantry. I also used a thinner cut of pork chops, so my cooking time was significantly reduced.

The kids ate the pork, but didn’t touch the chutney – however, I’m sure some of the flavours transferred to the meat while  it sat on the platter.  If you’re looking for a fast and tasty fall meal, this will serve you well.Pork Chops Audrey's

Boneless Pork Chops with Apple Chutney - adapted from Martha Stewart Living


  • 4 tablespoons olive oil
  • 2 teaspoons coarse salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper, plus more for seasoning
  • 6 small boneless center-cut pork chops
  • 1 large red onion, cut into 1/2-inch dice
  • 4 apples, peeled, cored, and cut into 1/2-inch dice
  • 1/2 cup cider vinegar
  • 1/2 cup dried cranberries
  • 2 teaspoons fresh ginger
  • 1 teaspoon dry mustard
  • Pinch of cayenne pepper


  1. 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 3 minutes; flip. Cook 3 minutes more.Cook until meat is cooked through and registers 155 degrees on an instant-read thermometer. Transfer to a platter. If you are using thick chops, you might want to cook them a little extra time in a hot oven.
  2. 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, cranberries, 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.

Pork Chops Audrey's

Share this

6 thoughts on “Boneless Pork Chops with Apple Chutney

  1. These look divine! And you know, I don’t know that my kids would touch the chutney either, but they might try it if I told them it was a kind of applesauce.

  2. I really did not care for this at all. I had high hopes because it looked so pretty, but the chutney was quite bitter and my house now smells like vinegar. Maybe I did something wrong, but I followed the directions to the tee. Sorry. I really wanted to like it.

    • Hi Lorna,
      I’m sorry this didn’t work out for you. The only thing I think that could have led to the bitterness is the type of apples you used. They may not have been sweet enough? Apple Cider Vinegar doesn’t really have a strong vinegar taste and you’re only using 1/2 cup. If you try it again, you might want to ensure that your apples are sweet, or that you use sweetened cranberries to cut the acidity. Or you could go to the original recipe that calls for raisins? Or you might want to adjust the cider vinegar to your taste and reduce it or omit it all together. I hope you try it again, because the apples play off the pork very nicely and recipes can be adjusted to your tastes.

  3. Pingback: Leftovers from February | meaningful work

Leave a Reply

Your email address will not be published. Required fields are marked *