Warm spices add a burst of flavor within seconds to juicy pork chops. A sweet and tangy pear chutney tops the maple-glazed pork for a comforting fall recipe that’s so simple to make!
Do you want to know my secret for adding a boost of flavor to any meal within seconds? It’s all about using a robust blend of seasoning and spices. I’m going to share with you one of my go-to combinations to create an irresistible spiced maple glazed pork chops recipe in 30-minutes or less!
To add a tasty twist, I’ve made an easy pear chutney to top on the juicy pork chops featuring fall-inspired ingredients. If you are looking for a delicious, high-quality meal perfect for any day of the week, this recipe if made just for you! Keep reading to see how I transform wholesome ingredients into a simple dinner solution.
Let’s chat about chutney! What? If you haven’t tried chutney or made it from scratch today is your lucky day. The great thing about chutney is you can use any fruit, vegetable or combination of both to add a punch of flavor and texture to any dish. Here’s the breakdown:
How to Make Chutney
- Ingredients: The primary components of chutney includes fruit, vegetable or both, a sweetener, an acid for tartness and any desired seasonings. These elements, when combined and cooked together, create a quick stovetop relish. For the pear chutney, I also added butternut squash, fennel, and pomegranate to add seasonal fall ingredients.
- Taste: The chutney is sweet and tangy, and the fruit or vegetable is cooked in a sweet and sour liquid until tender. I used pomegranate juice, apple cider vinegar, honey and fresh ginger which infused nicely into the pears. If you want to add spices or heat to the chutney, go for it!
- Texture: It can be thick like jelly, or more chunky like salsa. I made a fresh chutney and went for a rustically chopped topping so that you got bites of each ingredient for a heartier dish.
- Time: For this recipe, it only took under 15 minutes to get the fruit to be crisp-tender and flavorful. If you are going for more of a smooth and thick puree, you may more time for the texture to break down.
The pear chutney is ready! The combination of crisp pears and fennel, tender butternut squash, spicy ginger, and juicy pomegranate is addicting. A few slivers of mint adds a hint of freshness and bright flavors to the chutney. As the pickled topping cool is time to make the pork chops!
So what’s in the seasoning blend? It’s a mix of garlic, onion, paprika, chili powder, freshly cracked black pepper, kosher salt, and drum roll please… cinnamon! If you haven’t added this warm spice, you are missing out. It brings all of the flavors together and adds a natural sweetness to the dish. It’s my secret weapon.
You won’t believe how quickly these tender pork chops cook! Over medium heat, 3 minutes on each side and in an instant dinner is ready. I added a light drizzle of maple syrup at the end of cooking for a kiss of sweet and sticky glaze.
If you love your pork medium-rare, you should cook it to an internal temperature of 145 degrees (followed by a three-minute rest). If you like your pork a little more done, you can cook them to an internal temperature of 160 degrees.
Who’s ready for a satisfying feast? I’m sure your family is salivating already. Good thing the maple glazed pork chops are made in an instant! If you are looking for some additional sides to pair with the pork, I like to make cauliflower mashed potatoes and crispy green beans.
What are your favorite ways to prepare pork chops? Does your family have a favorite recipe? I would love to hear your go-to recipes in the comments section!
How do you cook tender and juicy pork chops?
- Take the pork out of the refrigerator and let it come to room temperature for 20 to 30 minutes to ensure even cooking. This is especially important for thicker 1-inch chops, 1/2 inch not so critical.
- Make sure your pan and oil are nice and hot before adding the chops. This gives a nice golden crust, but then make sure the heat does not go higher than medium. Use an instant-read thermometer to check the internal temperature. I like medium doneness, so I take it off the heat around 135-140°F.
- Make sure to let the pork rest for 3 minutes for thinner chops and 10 minutes for thicker, so it reaches 140°F from carryover cooking. Also, touch the surface of the meat to feel for a little or a lot of resistance to check the doneness.
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Pork Chops with Pear Chutney
- 2 cups pears, diced, ½-inch
- 1 cup fennel, diced, ½-inch
- 1 cup butternut squash, diced, ½-inch
- 3 pieces fresh ginger, ¼-inch slice
- ½ cup pomegranate juice, or cranberry juice
- ¼ cup apple cider vinegar, or lemon juice
- 1 tablespoon honey, or maple syrup, more to taste
- ¼ cup pomegranate arils
- 1 teaspoon dijon mustard
- 4 mint leaves, thinly sliced
- In a medium-sized pan add cranberry juice, apple cider vinegar, and honey then stir to mix.
- Add pears, fennel, butternut squash, and ginger slices. Bring to a boil over medium-high heat, then reduce to medium heat. Cook for 10 minutes, until pears and fennel are crisp-tender.
- Add pomegranates, cover and cook another 3 minutes, or until butternut squash is tender but not mushy. Remove ginger slices and discard.
- Turn off the heat and stir in 1 teaspoon mustard. Set aside.
- In a small bowl combine all spice ingredients; garlic powder, onion powder, paprika, cinnamon, chili powder, salt, and pepper. Evenly sprinkle ¼ teaspoon of seasoning on each side of the pork.
- Heat a large pan over medium heat. Add two tablespoons of olive oil. Once hot carefully add pork chops to pan. Cook 3 minutes on one side, flip and cook for another 3 minutes.
- Turn off the heat and then lightly drizzle about ¼ teaspoon maple syrup on the tops of each pork chop. For medium-rare, cook to an internal temperature of 135-140°F (followed by a three-minute rest). If you like your pork a little more done, you can cook them to an internal temperature of 160°F.
- Serve one pork chop topped with pear chutney. Garnish with freshly sliced mint leaves and cracked black pepper.
- Dried cranberries can be substituted for fresh pomegranate arils.
- Chutney can be stored in an airtight container for up to 3 days.
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