This entree is easy, inexpensive, and a fantastic show-stopper! Perfect when a quick, impressive entree is required, this will wow your guests and family, and works for dinner, brunch, or as an alternative to turkey or ham at a holiday meal. So easy it could be "everyday," but worth saving for special occasions!
Pan Seared Pork Chops with Apple Cranberry Chutney
This recipe serves four; recipe may be halved or doubled.
- 4 3/4" Pork Chops
- 1 T oil
- 2 T Brown Sugar
- Pinch Black Pepper
- 1/4 t Salt
- 1/4 t Cinnamon
- 1/4 t Nutmeg
- 2 T Butter (must be butter)
- 2 T White Wine (remnants are fine, or 1 T cider vinegar, 1 T water)
- 2 Granny Smith Apples, peeled, cored, coarsely chopped
- 1/3 C Dried Cranberries
- 2 T Chopped Pecans (optional)
Preheat oven to 150-175 degrees.
Heat oil in large skillet.
Mix brown sugar and spices in a small bowl.
Sear both sides of each pork chop and cook 5-6 minutes, turning occasionally and browning until done. Transfer chops to baking dish or cookie sheet and place in warm oven. Reduce skillet heat to medium-low.
Add butter to skillet, being careful not to burn. Add brown sugar/spice combo and stir. Add wine or cider/water mixture. Gently stir while adding apples. Cover and cook until apples begin to become tender. (3 minutes) Uncover, add dried cranberries and allow sauce to thicken a bit. Ladle fruit and sauce over warm pork chops. Top with pecans, if desired.