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Pork Chops with Fall Pear Chutney
4 teaspoon olive oil
1/2 cup red onion
1 tablespoon Fresh ginger root, minced
6 tablespoon Apple cider vinegar
1/4 cup Light brown sugar packed
1 tablespoon Maple syrup
1/4 teaspoon Ground allspice
1/4 teaspoon Salt
5 each Pears, fresh, bosc, peeled, cored, cut into slices
1/2 cup Raisins
18 each Herb, peppermint, fresh, leaves
6 each Boneless center loin pork chops, cut 1" thick
1/2 teaspoon Black pepper, ground
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Pork Chops with Fall Pear Chutney

Pork Chops with Fall Pear Chutney

Pork Chops with Fall Pear Chutney
  • Servings:Serves 6
  • Prep Time:30 minutes
  • Cook Time:22 minutes
1. In a medium saucepan, heat 2 tsp. oil over medium heat and saute onion untiltranslucent, 5 minutes. Stir in ginger and saute another 2 minutes. Add vinegar, brown sugar, maple syrup, allspice, and salt and bring to a boil. Add pears and raisins, cover, and cook on medium-low heat 5 to 7 minutes, until pears are slightly tender, but not mushy. Turn off heat. Cut 12 of the mint leaves into thin slivers and stir into the chutney. Let chutney sit, covered, to thicken a bit while you cook the pork.
2. Preheat oven to 375 degrees F.
3. Rub pork on both sides with remaining 2 tsp. olive oil and black pepper. Heat alarge nonstick skillet over medium-high heat. Pan-sear pork 4 to 5 minutes per side, cooking in batches if needed to avoid overcrowding. Check doneness using an instant-read thermometer. Thin, boneless chops may be done cooking at this point — the thermometer should read 140 degrees F to 145 degrees F. Thicker chops will need more cooking. If additional cooking is needed, spray a baking sheet with vegetable cooking spray, place chops on it, and finish cooking in the oven for 12 to 15 minutes, depending on the thickness, or until the thermometer reads 140 degrees F to 145 degrees F.
4. To serve, place chops on 6 plates. Spoon the warm chutney over one side of the pork. Garnish with a whole mint leaf.
Source: Hannaford Fresh Magazine, September - October 2009