Curry Pork Chops with Easy Plum Chutney. Forget boring dinners! Whether grilled, broiled or pan fried, an easy plum chutney brings plenty of flavour to these fragrantly spiced succulent pork chops.
Originally published Aug 2013.
These fragrantly spiced grilled pork chops with quick plum chutney serve as a reminder that there are still plenty of great grilling days left in the season.
Even if there weren’t these juicy chops would be easy to accomplish under the broiler as well.
The chops need only be marinated for an hour or so but if you want to let them sit overnight to pick up maximum flavour that’s perfectly fine too.
That will give you a head start on this beautifully seasoned pork recipe that’s made even better with a sweet and sour, easy plum chutney.
I’ve used yellow plums here while they were in season but the recipe can use any plums you like. Other stone fruits like nectarines, peaches or apricots can also be used in this recipe.
If those fruits are particularly sweet, though, then I’d suggest using half the brown sugar and honey. Then adjust the amount by adding a little more at a time and tasting the chutney as it cooks.
This will allow you to get the balance just right to your own taste.
If you are pan frying the chops, if you choose thick chops. One option is sear the outsides and pop them into a 375 degree oven for 15-20 minutes until the internal temperature reaches 160 degrees F on a meat thermometer.
Then you can just make the chutney in the same saute pan that you seared the chops.
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Grilled, broiled or pan fried the plum chutney brings plenty of flavour to these fragrantly spiced juicy pork chops.
- 6 boneless center loin pork chops
For the pork chop marinade
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp garam masala
- 2 tsp yellow curry powder
- 2 tbsp peanut oil
For the Plum Chutney
- 1 small red onion chopped
- 3 garlic cloves minced
- 3 tbsp olive oil
- 4 cups diced ripe plums
- 2 tbsp fresh grated ginger root
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup lemon juice
- 1/4 cup apple juice
- 1/2 tsp salt
- 1 tsp pepper
- ½ tsp ground cardamom
- ½ tsp nutmeg
- ½ tsp cinnamon
- 2 tsp garam masala
- ½ tsp turmeric
- ¼ tsp chilli flakes, optional or red curry paste/powder to taste
- Mix together the marinade ingredients and rub it all over the pork chops and place in a Ziploc bag in the fridge for an hour or two or overnight.
- Grill the pork chops until fully cooked. (You can also pan fry or broil them if you prefer.) I use a meat thermometer to cook them to an internal temperature of 145 to 150 degrees F.
- Let the chops rest for 5 minutes before serving with the plum chutney.
To make the Quick Plum Chutney
- Begin by sautéing together the red onion, garlic and olive oil in a small pot for a few minutes until softened.
- Add all the remaining chutney ingredients and Simmer together gently for about a 20-30 minutes until the mixture thickens and resembles a thick chunky jam.
- Serve over or along side the grilled pork chops.
Serving Size1 serving 1 pork chop
Amount Per Serving Calories 490Total Fat 25gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 16gCholesterol 95mgSodium 429mgCarbohydrates 38gFiber 3gSugar 32gProtein 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.