Apricot Apple Chutney Pork Chops are on the menu tonight – Comforting center cut pork chops are calling your name this fabulous Monday! Delicious chops smothered in a oniony, garlic-y, sherry broth with sweet apricot preserves and delicious apples. Yum! Who can not be a fan of that mix? And to top it off, a wholesome meal – tasty, and one that can easily feed the whole family in one satisfying shot! I know that I can not resist this goodness.
Sometimes, it can be a challenge to find a special balance that fits everyone’s taste buds. This recipe delivers that restaurant quality meal, and is full of savory goodness, welcoming any picky eater.
Pork chops are a healthy, lean, cut-of-meat. They are comforting and mild in flavor, and so versatile that you can easily grill, bake, or fry them to perfection – and you can add any fixings or rubs that your heart desires too! But, cooking pork chops can be an overwhelming task, and one task that can ultimately result in a leathery jaw-breaking disaster.
It has happened to me many times, and I find that if you sear these juicy pieces of love first, bake them in the oven, you ultimately get the best cooking results – Tender, juicy and moist bites of protein packed heaven. This process, not only helps to cut the cooking time in half, but creates simplicity while locking in all those fantastic flavors!
Center-cut pork chops with the bone-in offer the most succulent taste. And, the thick-cut variety of chops are also easier for you to maintain that juiciness when you sear them. All the wonderful flavors are locked in with their layers, and it is easier to produce a tender chop. Not to mention, they are also quite pretty to see on a plate, and they really do make an impressive statement – if I must say. Tender and golden, these pork chops are awaiting the sweetly delicious addition of this wonderful thing I call “chutney.”
And, when I say wonderful, I mean chutney excellence. The perfect ratio of apples, apricot preserves, onions, garlic, and flavorful sherry wine simmered and softened to perfection. Would you just look at the beautiful caramelization of all these fantastic ingredients? Simply gorgeous! Beauty at its best atop these slices of juiciness. Now, get ready to bake these pork chops to achieve all the glory they rightfully deserve.
The aroma that will emanate through your home will have everyone bouncing of the walls with extreme hunger. You might even wish that you doubled the recipe for seconds!
These Apricot Apple Chutney Pork Chops need to happen for you tonight! This decadent recipe will help to create a mouth-watering dinner experience for all.
I hope I am making you drool? I know I am. I am signing off, and grabbing my good old fork and knife. I am TOO HUNGRY to write.
- 1.5 pounds of thick-cut center cut pork chops
- 2 eggs
- 1½ cup of breadcrumbs (for breading - I used Italian seasoned)
- ¾ cup of olive oil for frying (you might have to add more oil based on how much the chops absorb while cooking)
- 2 tablespoons olive oil
- 3 cups of ½ inch cubes diced Apples (of your choice - I used Gala)
- 3 large garlic cloves finely minced
- 2½ cups of thinly sliced onions (approximately 2 medium-sized onions)
- ¼ cup of apricot preserves
- ½ cup of sherry cooking wine
- 2 teaspoons of kosher salt (more to taste if necessary)
- 1 teaspoon of fresh ground black pepper
- In a shallow baking dish, beat two eggs and on a flat plate add the breadcrumbs for dredging the pork chops.
- Dredge the pork chops and coat both sides with the egg batter.
- Dip the egg coated pork chops into the bread crumbs, generously coating.
- In a large frying pan, add the ¾ cup of olive oil and heat to medium-high.
- Fry the pork chops 2 minutes a side, until nicely seared and golden (make sure not to burn them or cook them through entirely).
- Once they are ready, add the pork chops to a baking dish.
- Chop the onions, garlic, apples and place in separate bowls.
- Add 2 tablespoons olive oil to the frying pan.
- Add the onions and cook for 10 minutes until they are softened. Add the garlic and continue to cook another 5 minutes until the onions start to caramelize and become golden.
- Mix in the diced apples and cook an additional 10 minutes until they are softened.
- Pour in the sherry wine, and add the ¼ cup of apricot preserves, stirring until the apricot preserves have dissolved.
- Continue to cook the mixture an additional 5 minutes. Preheat the oven to 350º degrees.
- Place the chutney atop the seared pork chops.
- Bake in a 350º degree oven for 15 minutes until the internal temperature reads 165º degrees or they are no longer pink when cut.
- Plate and enjoy!