Pork Chops with Pear Chutney Recipe

Name: Pork Chops with Pear Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 shallot, diced; 3 tablespoons cider vinegar; 2 tablespoons light brown sugar; 1 tablespoon unsalted butter; 1 1 -inch piece peeled fresh ginger, cut into coins; 1 teaspoon Madras curry powder; 1 cinnamon stick; Kosher salt; Pinch crushed red pepper; 3 pears, peeled, cored, and cut in large dice; 2 tablespoons dried cranberries; 2 tablespoons chopped fresh cilantro; 8 thin bone-in pork chops, each about 4 ounces; Kosher salt and freshly ground black pepper; 2 tablespoons vegetable oil

Servings: persons

1 shallot, diced
3 tablespoons cider vinegar
2 tablespoons light brown sugar
1 tablespoon unsalted butter
1 1 -inch piece peeled fresh ginger, cut into coins
1 teaspoon Madras curry powder
1 cinnamon stick
Kosher salt
Pinch crushed red pepper
3 pears, peeled, cored, and cut in large dice
2 tablespoons dried cranberries
2 tablespoons chopped fresh cilantro
8 thin bone-in pork chops, each about 4 ounces
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

1
1.
2
For chutney: In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper.
3
Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute.
4
Carefully remove plastic wrap and stir in pears and cranberries.
5
Re-cover and microwave for 10 minutes more.
6
Carefully poke holes in plastic wrap to release steam and set aside.
7
2.
8
For pork chops: Heat a large skillet over medium-high heat.
9
Pat pork chops dry and season with salt and pepper to taste.
10
Add 1 tablespoon oil to pan and heat until shimmering.
11
Lay 4 chops in pan and sear until golden on one side, about 3 minutes.
12
Turn and cook 1 more minute.
13
Remove from pan; set aside and keep warm.
14
Repeat with remaining oil and chops.
15
Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon.
16
Simmer until slightly thickened.
17
Stir in cilantro.
18
Serve chops with chutney.
19
Calories: 453
20
Total Fat: 23 grams
21
Saturated Fat: 8 grams
22
Total Carbohydrate: 33 grams
23
Protein: 31 grams
24
Sodium: 326 milligrams
25
Cholesterol: 93 milligrams
26
Fiber: 4.5 grams

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 shallot, diced, 3 tablespoons cider vinegar, 2 tablespoons light brown sugar, 1 tablespoon unsalted butter, and more.

Yes, Pork Chops with Pear Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Chops with Pear Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions