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Apricot Ginger Chutney on Pan Seared Pork Chops close up image on beige plate

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.
Course Dinner
Cuisine Indian Inspired
Prep Time 40 minutes
Cook Time 8 minutes
Total Time 48 minutes
Author Barry C. Parsons


  • 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


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.