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Apricot Ginger Chutney on Pan Seared Pork Chops

Apricot Ginger Chutney on Pan Seared Pork Chops. Wake up your boring pork chops with this incredibly flavourful, yet easy to make apricot ginger chutney.

Apricot Ginger Chutney on Pan Seared Pork Chops shown on a square ceramic serving platter

Apricot Ginger Chutney on Pan Seared Pork Chops

This apricot ginger chutney was served for dinner last night at our house served with only a simple salad on the side. The apricot ginger chutney can be made in advance and just warmed as you pan sear the pork chops.

Many fresh pork chops or cutlets with parsley

Boneless Centre Cut Pork Chops are what I like to use most in this recipe.

Even without the advance preparation, this is a tasty meal ready in about 40 minutes. The chutney is sufficient to serve with 6 to 8 pork chops.

Dried apricots for Apricot Coconut Cookie Bars shown in white ramekin.

Dried apricots add plenty of flavour to the chutney.

This recipe is equally good with chicken. Pound some chicken breasts flat with a mallet and fry the filets quickly to enjoy with this flavourful chutney.

Fresh and ground ginger root .

Originally published Jan 2013.

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Apricot Ginger Chutney on Pan Seared Pork Chops shown on a square ceramic serving platter
Yield: 6 servings

Apricot Ginger Chutney on Pan Seared Pork Chops

Prep Time: 40 minutes
Cook Time: 8 minutes
Total Time: 48 minutes

Apricot Ginger Chutney on Pan Seared Pork Chops - wake up your boring pork chops with this incredibly flavourful, yet easy to make apricot ginger chutney.

Ingredients

  • 6 large center loin pork chops
  • salt and pepper to season
  • 1 tbsp peanut or canola oil

For the Apricot Ginger Chutney

  • 2 1/2 cups water
  • 1 cup dried apricots
  • 1/4 cup brown sugar
  • 3 cloves chopped garlic
  • 3 tbsp olive oil
  • 1 medium white onion
  • 1/4 cup apple cider vinegar
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • pinch salt
  • 3 tbsp freshly grated ginger root

Instructions

Prepare the chutney before pan searing the chops

  1. Simmer the water, dried apricots and brown sugar for about 30 minutes.
  2. Meanwhile, over medium heat, sauté together the garlic olive oil and onion.
  3. When the garlic and onions are softened add the cooked apricots along with all of the remaining ingredients in the chutney.
  4. Cook over medium heat stirring occasionally for only a few minutes until the chutney resembles a thick jam-like consistency.
  5. Heat a large sauté pan or cast iron pan over medium to medium high heat. Season the chops with salt and pepper and simply pan sear them on both sides for about 3-4 minutes depending on thickness, until the internal temperature reaches 160 degrees F.
  6. Let the pork chops rest on a serving platter for 10 minutes before serving with the chutney on top.

Nutrition Information

Yield

6

Serving Size

1 grams

Amount Per Serving Calories 425Total Fat 23gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 95mgSodium 271mgCarbohydrates 25gFiber 3gSugar 20gProtein 31g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Peggy G.

Friday 11th of January 2013

I think I'll be having pork chops for dinner tonight now =)

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