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.
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/