Pear Ginger Chutney with Pork Chops

Print Recipe
Pear Ginger Chutney with Pork Chop

Chutney works well with roasts, pork tenderloin, smoked pork and poultry. This recipe for our Market Meat Department’s tasty pear ginger chutney is sensational spooned over seared center-cut pork chops. Delicious!

Serves: 4
Difficulty: medium
Prep Time: 20 min
Cook time: 25 min
Diet: GF


For the chutney
½ c cider vinegar
1/3 c sugar
1 c (4 oz) onion, diced fine
1 T ginger, minced
1 t garlic, minced
½ t salt
1/8 t cayenne (pinch)
½ c apricot preserves
1 lb ripe pears (Bartlett, Anjou or other), diced into small cubes
4 oz seedless raisins

For the pork chops
4 center-cut pork chops
salt and pepper
olive oil, to sear


For the chutney
For chutney, add vinegar, sugar, onion, ginger, garlic, salt and cayenne to a sauce pot and bring to a simmer, stirring until sugar is dissolved. Add preserves, pears and raisins and continue to cook over medium heat until thickened and pears soften, 8 min. Transfer to heat proof container and chill until ready to use.

For the pork chops
Season each pork chop generously with salt and pepper. Sauté in olive oil, searing each side 3 min to internal temp of 165°. Serve immediately, spooning chutney over each pork chop.