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–+ servings

Pork Chops with Pear Chutney

Prep: 10 minutes
Cook: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Course: Entree
Cuisine: American
Calories: 295kcal
Author: Jessica Gavin
A sweet and tangy pear chutney tops the maple glazed pork for a comforting fall recipe that's so simple to make.

Ingredients

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

Special Equipment

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.

Notes

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

Nutrition

Calories: 295kcal | Carbohydrates: 24g | Protein: 22g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 76mg | Sodium: 456mg | Potassium: 352mg | Fiber: 2g | Sugar: 15g | Vitamin A: 2750IU | Vitamin C: 51.2mg | Calcium: 60mg | Iron: 1.4mg
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