Q1: What is a "chutney"?

A chutney is a type of savory condiment that is made from a combination of fruits, vegetables, vinegar, sugar, and spices. They can range in texture from smooth to chunky, and they have a wonderful, complex flavor that is typically a balance of sweet, tangy, and spicy. They are a fantastic accompaniment to roasted or grilled meats.

Q2: What are the best pears to use for a cooked chutney?

For a chutney, you want to use a firm pear that will hold its shape when cooked and not turn into a mushy purée. A firm, sweet, and fragrant pear like a Bosc, an Anjou, or a firm Bartlett , are all perfect choices.

Q3: How do I know for sure when my pork chops are cooked through without drying them out?

The only 100% foolproof way to guarantee a juicy, perfectly cooked pork chop is to use an instant-read thermometer . Pork is perfectly and safely cooked when the internal temperature in the thickest part of the chop (not touching the bone) registers 145°F (63°C) . Because these are thin chops, they will cook very quickly, so a thermometer is your best friend to prevent overcooking.

Q4: Can I make the chutney ahead of time?

Yes, absolutely! The homemade pear chutney is the perfect make-ahead component for this meal. You can prepare it completely and store it in an airtight container in the refrigerator for up to 5 days . This turns the final dish into a very quick, 10-minute assembly and cook job.

Q5: Can I use a different kind of curry powder?

Of course! Madras curry powder is a specific blend from Southern India that is known for its reddish color and a slightly spicier flavor. However, any good quality, standard yellow curry powder would also be a delicious and fantastic substitute in this recipe.

The Best Quick & Easy Pork Chops with Pear Chutney

The Best Quick & Easy Pork Chops with Pear Chutney (30-Minute Meal!)

A quick and flavorful one-pan meal featuring pan-seared, bone-in pork chops served with a warm, homemade pear chutney. The sweet and spicy chutney is conveniently made in the microwave, combining diced fresh pears with shallots, cider vinegar, brown sugar, and spices like ginger and curry powder. The thin pork chops are seasoned and seared until golden. The chutney is then briefly simmered in the same skillet to absorb the savory pan drippings before being spooned over the chops.

Author: Evelyn

Ingredients

For the Chutney:
1 shallot, diced
3 tablespoons cider vinegar
2 tablespoons light brown sugar
1 tablespoon unsalted butter
1 (1-inch) piece peeled fresh ginger, cut into coins
1 teaspoon Madras curry powder
1 cinnamon stick
Kosher salt
Pinch of crushed red pepper
3 pears, peeled, cored, and cut in large dice
2 tablespoons dried cranberries
2 tablespoons chopped fresh cilantro
For the Chops:
8 thin bone-in pork chops (each about 4 ounces)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Instructions

Make the Chutney: In a medium microwave-safe bowl, stir together the shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon of salt, and the crushed red pepper.
Cover the bowl with plastic wrap and heat in the microwave on HIGH for 1 minute.
Carefully remove the plastic wrap and stir in the diced pears and cranberries. Re-cover the bowl and microwave for 10 more minutes.
Carefully poke holes in the plastic wrap to release the steam and set the chutney aside.
Cook the Pork Chops: Heat a large skillet over medium-high heat. Pat the pork chops dry and season them with salt and pepper to taste.
Add 1 tablespoon of oil to the pan. Once shimmering, lay 4 chops in the pan and sear for about 3 minutes on one side until golden. Turn and cook for 1 more minute. Remove from the pan and set aside.
Repeat with the remaining 1 tablespoon of oil and the remaining 4 chops.
Finish the Dish: Add the prepared chutney to the hot skillet. Scrape up any browned bits from the bottom of the pan and let the chutney simmer until it has slightly thickened.
Stir in the fresh cilantro.
Serve the pork chops with the warm chutney spooned over the top.

Notes

This is a very quick weeknight meal, using the microwave to speed up the process of making the chutney.
Finishing the chutney in the same pan used to cook the pork chops is a key step that adds a rich, savory flavor to the sauce.
The recipe calls for thin pork chops, which cook very quickly.

Find it online: https://cookupjoy.com/pork-chops-with-pear-chutney/