Simple, flavorful pork chops are marinated in herbs and garlic and topped with a tart apple chutney and paired with a red Beaujolais wine. A perfect first recipe for fall.
Author: Jessica Smith Recipe Type: Main Serves: 4 servings
Prep Time : 30 mins Cook Time : 30 mins Total Time : 1 hour
For the Pork: 1/2 cup Olive oil 1/2 Lemon, sliced into wedges 5 cloves Garlic, crushed 4 Rosemary sprigs 4 Thyme sprigs 2 tsp Salt 1 tsp Black pepper 4 Pork loin chops, center cut bone-in or boneless For the Apple Chutney: 1/2 cup Apple cider vinegar 1/2 cup Sugar 1 lb Apples, any type, peeled and chopped (tart apples like Granny Smith work best here) 1 Tbsp Lemon juice 3 cloves Garlic, chopped 1/2 tsp Fresh ginger, grated 1/2 tsp Mustard seeds 1/4 tsp Coriander seeds (opt)
Marinate pork. Whisk together olive oil, lemon slices (squeeze the juice out and then add the remaining rinds), garlic, rosemary, thyme, salt and black pepper.
Place pork chops in a baking dish and pour marinade over chops. Refrigerate for at least 30 minutes and up to 8 hours.
Make chutney. In a saucepan, combine apple cider vinegar and sugar. Bring to a simmer and simmer until sugar dissolves, 3 to 4 minutes. Add apples, lemon juice, garlic, ginger, mustard seeds and coriander seeds. Simmer, stirring occasionally, until the apples are very soft and the chutney resembles a thick jam (large chunks of apples should remain), 25 to 30 minutes.
Heat a skillet over medium heat and add some cooking oil. Add pork chops and cook on both sides, seasoning with salt and pepper as they cook, until well-seared. (Pork is finished when it reaches an internal temperature of 145F / 63C degrees.)
Let pork rest, covered for 5 minutes before serving.
Serve pork with chutney spooned over top and extra fresh rosemary and time sprinkled over the entire dish. Serve over rice or grains (quinoa is shown in the photo) if you’d like.
Note: Apple chutney can be stored in the refrigerator for up to 3 weeks.