These apple chutney pork chops are a favorite meal at our house in the fall. The pairing of pork, apples that are currently in season, cinnamon, and cranberries is perfect!
I’m not gonna lie. Pork chops are usually NOT one of my favorite foods. They can be VERY dry. But these apple chutney pork chops are delicious! The apple chutney definitely helps keep them moist (I’m not a fan of that word, but, hey, that’s what they are!). Searing them and then finishing cooking them (without OVERcooking them) in the oven is another key to keeping them moist.
Not only is this meal perfect in the fall, or anytime of year, it’s also a healthy dinner option. It’s gluten-free, dairy-free, and refined-sugar free (just a little bit of maple syrup in the chutney). It’s also Paleo, if you follow the Paleo way of eating like myself.
And, it’s great because all the components come together quickly! If you want to save time at dinner time, you could even chop the apples and the Brussel Sprouts over the weekend or earlier in the day.
Apple Chutney Pork Chops Recipe
So, here’s how to make the apple chutney pork chops:
What You’ll Need:
- 4 Bone-in pork chops
- Salt – Sea salt or Redmond’s Real Salt are my favorites!
- Black pepper
- Garlic powder
- Dried sage
- Granny Smith apples
- Dried cranberries
- Apple cider vinegar – My favorite is Bragg Organic Apple Cider Vinegar with “The Mother.” I get mine from Thrive Market for a great deal and with free delivery to my door (with a minimum purchase, which I have no problem reaching). Use this link to get $25 off your first order with Thrive Market.
- Ground cloves
- Maple syrup – I also get maple syrup from Thrive Market. They have the best deal I’ve found for organic maple syrup.
- Brussel sprouts
- Onion powder
To get the most nutrition out of this meal, make sure you use good quality pork chops. I order my pork, and all my meat, from Butcher Box (except when I run out before a new box comes and I have to get some from a local grocery store). Butcher Box pork comes from heritage breed pigs, which means they have nice marbling and amazing flavor. The pigs are able to forage in the pasture and eat what they would naturally eat in the wild.
Butcher Box’s pork, and all their meat for that matter, is humanely raised and are never given antibiotics or hormones. It’s the best quality! They deliver a box of meat to your door once a month, or whatever frequency you wish to get your box of meat. And it’s at a good price, especially when you take advantage of their special offers. Here’s a special offer you can take advantage of now if you want to try out Butcher Box – use this link to get $15 off your first box.
What To Do:
Roast the Brussel Sprouts
I like to get the Brussel Sprouts going first, since they take the longest to cook. I use 1 pound of Brussel Sprouts to feed my family of four. But adjust based on your family size.
First, preheat your oven to 350 degrees.
Then, wash the Brussel Sprouts and allow them to dry.
Cut the Brussel Sprouts in half from top to bottom.
Place them on a baking sheet, and toss them with 1 Tablespoon melted ghee. Coconut oil or avocado oil would work, too. Try to stay away from vegetable oils as they can cause inflammation. Also, butter and olive oil have a lower smoke point, so I wouldn’t use them either.
Sprinkle 1/2 tsp salt, 1/8 tsp pepper, 1/4 tsp onion powder, and 1/2 tsp garlic powder onto the Brussel Sprouts. Toss it together.
Then bake them in the oven for 20-25 minutes, or until they reach your desired crispiness.
Cook the Apple Chutney
While the Brussel Sprouts are baking, start your apple chutney. This stuff is amazing!
First, wash and dice two Granny Smith apples.
Then melt 4 Tbsp butter over medium heat. I love using my Lodge cast iron skillet for this.
Once it’s melted, add the diced apples to the pan. Cook the apples, while stirring, for 5 minutes.
Turn the heat down to medium-low, and add to the pan: the juice of 1 lemon, 1/2 tsp cinnamon, 1/2 Cup dried cranberries, 1/4 tsp ground cloves, 1/8 tsp salt, 1 1/2 Tbsp apple cider vinegar, and 1 Tbsp maple syrup.
Cook the apple chutney, while stirring, for about 5 more minutes, or until the apples and the cranberries are soft, but not mushy.
Cook the Pork
Once you’ve got the Brussel Sprouts and the apple chutney going, start the pork.
Start by making a rub to season the pork chops. In a small bowl, mix together 1/2 tsp salt, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp dried sage. Then pat the rub evenly onto 4 thick cut, bone-in pork chops.
Heat a skillet to medium high heat. Sear each pork chop for about 3 minutes on each side. Once they are nice and browned on both sides, transfer them to the oven (It should already be on 350 with your Brussel Sprouts cooking in it.). If your skillet is not oven-proof, transfer your pork chops to an oven-proof pan.
Bake the pork chops for 10 minutes, or until the pork chops reach an internal temperature of 145 degrees.
Then remove them from the oven and allow them to rest for 3 minutes.
Assemble the Apple Chutney Pork Chops and Brussel Sprouts
All the components of the meal should be cooked now, and ready to plate!
Place your pork chops and Brussel Sprouts on your plate. Top your pork chops with the warm apple chutney. Garnish with a fresh sage leaf if you want to be extra fancy. I like to drizzle a little olive oil and balsamic vinegar on the Brussel Sprouts for added flavor and moistness (there’s the word again – sorry!).
Voila! That’s it! I hope you enjoy these delicious apple chutney pork chops and Brussel sprouts. Let me know in the comments if you try this meal and what you think!
Apple Chutney Pork Chops
- 4 thick-cut pork chops
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp dried sage
- 2 Granny Smith apples
- 4 Tbsp butter
- 1 lemon juiced
- 1/2 tsp cinnamon
- 1/2 Cup dried cranberries
- 1 1/2 Tbsp apple cider vinegar
- 1/8 tsp salt
- 1/4 tsp ground cloves
- 1 Tbsp maple syrup
- 1 lb Brussel Sprouts
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp onion powder
- 1/2 tsp garlic powder
- 1 Tbsp ghee melted
- Preheat the oven to 350 degrees.
- Rinse the Brussel Sprouts with water and dry.
- Cut them in half from top to bottom.
- Place them on a baking sheet and toss with the melted ghee
- Sprinkle the Brussel Sprouts with the salt, pepper, onion powder, and garlic powder and stir.
- Bake in the oven for 20-25 minutes.
- Wash and dice the Granny Smith apples.
- Melt the butter in a skillet over medium heat.
- Add the apples to the skillet and cook for 5 minutes, stirring occasionally.
- Turn the heat down to medium-low.
- Add the lemon juice, cinnamon, dried cranberries, cloves, salt, apple cider vinegar, and maple syrup to the skillet.
- Cook another 5 minutes, or until the apples and cranberries are soft.
- In a small bowl mix together the salt, garlic powder, onion powder, black pepper, and dried sage.
- Rub the seasoning mixture evenly onto all sides of the pork chops.
- Heat a skillet to medium-high heat.
- Sear the pork chops for 3 minutes on each side.
- Once the pork chops are browned, transfer them to the oven (preheated to 350 degrees).
- Bake for 10 minutes, or until the pork chops reach an internal temperature of 145 degrees.
- Remove from the oven and allow them to rest for 3 minutes.
Assemble the Meal
- Add the pork chops and Brussel Sprouts to your plates.
- Top the pork chops with the apple chutney.
- Drizzle olive oil and balsamic vinegar onto the Brussel Sprouts.