Pork Chops with Pear Chutney

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!

Pork Chops with Pear Chutney

A sweet and tangy pear chutney tops the maple glazed pork for a comforting fall recipe that's so simple to make.

Pin Print SaveSaved! Review

4.92 from 12 votes

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings 4 servings

Course Entree

Cuisine American

Ingredients  

1x2x3x

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

Spiced Pork Chops

• ▢ 1 pound boneless pork chops, ½-inch thick
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon paprika
• ▢ ¼ teaspoon ground cinnamon
• ▢ ¼ teaspoon chili powder
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon black pepper
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon pure maple syrup

Cook ModePrevent your screen from going dark

Instructions 

Pear Chutney

• 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.

Pork Chops

• 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.

Serving

• Serve one pork chop topped with pear chutney. Garnish with freshly sliced mint leaves and cracked black pepper.

Equipment

• Skillet
• Instant-Read Thermometer

Notes

• Dried cranberries can be substituted for fresh pomegranate arils.
• Chutney can be stored in an airtight container for up to 3 days.

Nutrition Facts

Serves: 4 servings

Calories 295kcal (15%)Carbohydrates 24g (8%)Protein 22g (44%)Fat 13g (20%)Saturated Fat 3g (15%)Polyunsaturated Fat 1gMonounsaturated Fat 5gCholesterol 76mg (25%)Sodium 456mg (19%)Potassium 352mg (10%)Fiber 2g (8%)Sugar 15g (17%)Vitamin A 2750IU (55%)Vitamin C 51.2mg (62%)Calcium 60mg (6%)Iron 1.4mg (8%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.