I love apple season. I really, really do. Even after using my entire orchard-picked bushel, I still can’t get enough. Luckily, with fall underway, I don’t have to make another trip to the orchard for farm fresh apples to put into delicious recipes for my family. I’ve gotten some GREAT prices on organic apples from the grocery and also found these amazing, locally grown Granny Smiths from our ‘Farmer’s Market’ at an irresistible price.
Those Granny Smith’s went straight into this gourmet dinner for my family. All at an affordable cost and using ingredients I keep on hand! Thank you, Martha for this delicious recipe full of hearty fall flavor.
Boneless Pork Chops with Apple Chutney
recipe adapted from Martha Stewart
- 4 tbsp olive oil
- 2 tsp sea salt, plus more for seasoning
- 1 tsp black pepper, plus more for seasoning
- 4 boneless pork chops, cut about 3/4 inches thick
- 1 large onion, diced
- 4 green apples (preferably Granny Smith) cored, peeled, and diced
- 1/2 cup white wine, or chicken broth (you can use apple cider vinegar, but the flavor was WAY to strong for us)
- 1/2 cup golden raisins
- 1 tsp ground ginger
- 1/4 tsp dried mustard
- pinch of cayenne pepper
- Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven.
- Roast until meat is cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes. Transfer to a platter.
- Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes.
- Add apples; saute 4 minutes more.
- Add wine, raisins, ginger, mustard, and cayenne. Stir well to combine; cover.
- Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops.