Martha Stewart Boneless Pork Chops with Apple Chutney

Martha Stewart boneless pork chops with apple chutney are an easy skillet dinner made with golden-seared pork, green apples and golden raisins, ready in 30 minutes. Save this quick fall weeknight dinner for Sunday supper, cozy family nights or Thanksgiving week, because it's all done in one skillet and one saucepan.

Pull the chops from the oven the moment they hit 145°F on an instant-read thermometer, because loin chops are lean and dry out fast. Skip the thermometer and it's easy to overshoot, which leaves tough, chalky pork under all that bright chutney.

Martha finishes the chops in a 400°F oven after a quick sear, so the outside turns golden while the center stays juicy. Her chutney also adds cider vinegar, dry mustard and a pinch of cayenne, which gives the apples a tangy kick that plain applesauce never has.

Martha Stewart Boneless Pork Chops with Apple Chutney

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

480

kcal

Seared pork chops turn juicy and golden after a short stint in a hot oven. A chunky, tangy-sweet chutney of apples, onion and raisins spoons over the top.

Ingredients

• 4 tablespoons olive oil
  

• 2 teaspoons coarse salt, plus more for seasoning
  

• 1 teaspoon freshly ground black pepper, plus more for seasoning
  

• 4 boneless center-cut pork chops (1 ¼ pounds), cut ¾ inch thick
  

• 1 large onion, cut into ½-inch dice
  

• 4 green apples (such as Granny Smith), peeled, cored, and cut into ½-inch dice
  

• 1/2 cup cider vinegar
  

• 1/2 cup golden raisins
  

• 1 teaspoon ground ginger
  

• 1/4 teaspoon dry mustard
  

• Pinch of cayenne pepper
  

Directions

• Preheat and sear: Preheat the oven to 400°F, then heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Season the 4 pork chops with the salt and pepper on both sides, then sauté about 2 minutes per side until golden brown.
• Roast the chops: Move the skillet to the oven and roast about 5 minutes, until the pork registers 145°F on an instant-read thermometer. Then transfer the chops to a platter.
• Cook the onion: While the pork cooks, heat the remaining 2 tablespoons olive oil in a large saucepan over medium heat. Sauté the diced onion about 6 minutes, until translucent and starting to brown.
• Add the apples: Stir in the diced green apples and sauté 4 minutes more. They should begin to soften at the edges while still holding their shape.
• Build the chutney: Add the cider vinegar, golden raisins, ground ginger, dry mustard and cayenne, then stir well and cover. Cook about 3 minutes, stirring now and then, until the apples are very tender but not mushy.
• Season and serve: Taste the chutney and season with a little more salt and pepper if it needs it. Then spoon it generously over the pork chops and serve right away.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, OXO swivel vegetable peeler, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use bone-in or thicker pork chops?

Martha's version calls for boneless center-cut chops about 3/4 inch thick, so that's what the timing is built around. Boneless rib chops work too and cook in about the same time, plus they stay juicier if you go a little over.

How long does the leftover chutney keep?

Refrigerate it in an airtight container for up to 1 week. It's good alongside roasted chicken thighs or pork tenderloin, and it also works on a cheese board.

Can I swap the golden raisins or use fresh ginger?

Yes, use the same amount of purple raisins, dried currants or finely chopped dried apricots. For fresh ginger, mince 1 tablespoon and use it in place of the 1 teaspoon ground ginger.

Do I really need an ovenproof skillet?

It saves you a dish, since the chops sear on the stove and finish in the oven in the same pan. Cast iron or stainless gives a better sear than nonstick.

What's the most common mistake with these pork chops?

Overcooking them is the big one, because loin chops are lean and go dry quickly. Check at 145°F with an instant-read thermometer, and pull them out right then.