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pork-loin-chops-with-cranberry-chutney

Pork Loin Chops with Cranberry-Peach Chutney

Top these pan-seared pork chops with cranberry-peach chutney for a quick and easy skillet meal!
5 from 1 vote
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Course: Main Course
Preparation: Pan Fry
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Sask Pork

Ingredients

Pork
  • 4 Canadian pork loin chops, boneless, 1-inch (2.5 cm) thick
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 Tbsp canola oil
Chutney
  • 2 Tbsp canola oil
  • 1/4 cup red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup whole berry cranberry sauce
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp brown sugar
  • 2 Tbsp grated ginger root
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 large peach, cut into slices
Imperial - Metric

Instructions

  • Preheat oven to 400°F (200°C ). Season chops with salt and pepper.
  • In large oven-proof skillet heat oil over medium-high heat. Sear chops on both sides and transfer pan to oven. Alternatively, brown chops in large frying pan on both sides and transfer to a rack on a rimmed baking sheet lined with foil for easy cleanup.
  • Roast chops 5-6 minutes per side or until an instant-read thermometer registers 155 °F (68 °C). Remove chops from oven onto a clean plate and tent loosely with foil; let rest 3-5 minutes to a Health Canada-recommended final internal temperature of 160°F (71°C) before serving with chutney.

For the Chutney:

  • In small saucepan over medium-high heat, heat oil. Add onion and garlic; sauté until softened, about 5 minutes. Add remaining ingredients, except peach slices; simmer, about 3 minutes.
  • Add peach slices and simmer an additional 1-2 minutes, depending on firmness of peach.

Notes

Tip: Chops and other cuts from the loin are their tender and juicy best when cooked to a rosy centre. Always allow larger cuts of meat to rest for a few minutes before serving.
Nutrition Facts
Pork Loin Chops with Cranberry-Peach Chutney
Amount per Serving
Calories
240
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1.5
g
9
%
Cholesterol
 
65
mg
22
%
Sodium
 
490
mg
21
%
Potassium
 
478
mg
14
%
Carbohydrates
 
11
g
4
%
Fiber
 
0
g
0
%
Sugar
 
9
g
10
%
Protein
 
27
g
54
%
* Percent Daily Values are based on a 2000 calorie diet.