Pork Chops with Chunky Chutney

Pork Chops with Chunky Chutney

Pork Chops with Chunky Chutney


Makes 4 servings.


4 small to medium apples, peeled, cored and coarsely chopped (4 cups)
1/4 cup dried cranberries
1/4 cup apple juice
3 tablespoons sugar
1 tablespoon minced crystallized ginger (optional)
1/4 teaspoon ground cinnamon
1 teaspoon lemon juice
2 strips bacon
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon paprika
4 thin pork loin center-cut chops, trimmed of fat and meat around the bone to form a handle
1/2 cup chicken broth
1 tablespoon lemon juice


  1. To prepare Chunky Chutney, combine apples, cranberries, apple juice, sugar, ginger and cinnamon in medium saucepan. Bring to a boil, stirring frequently. Reduce heat to low, cover and simmer 30 minutes or until apples are tender. Remove cover; increase heat to medium-high. Cook 1 to 2 minutes more or until some of liquid is cooked off. Stir in lemon juice.
  2. Meanwhile, cook bacon in large skillet until crisp. Drain on paper towels. Reserve bacon drippings. Combine flour, salt, pepper and paprika in resealable food storage bag. Add pork chops; shake well to coat. Reserve remaining seasoned flour. Add pork chops to skillet; cook over medium heat 3 minutes per side. Remove from skillet. Pour off any drippings. Whisk together 1/2 teaspoon reserved seasoned flour, chicken broth and 1 tablespoon lemon juice. Stir into skillet; cook and stir, scraping up any browned bits until mixture is slightly thickened. Reduce heat to low. Return pork chops to skillet. Crumble bacon; add to skillet. Cover simmer 5 minutes, turning once and basting with sauce. Serve with chutney.

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