It is always a fun experience creating a fruit inspired Glaze or Chutney to use in a recipe. This is an opportunity to use seasonal fruit and get creative while delivering beautiful dishes. Apricot Chutney Glazed Pork Chops provides a warm sweet rustic flavor profile. Easily paired and enjoyed along side any of your favorite side dishes.
Apricot Chutney
Apricots are considered a stone fruit and tend to look a bit similar to your well known peach but smaller. While still delicious, I do find them a bit on the tart side of things. When providing a nutrient-rich profile, I am game to manifest great health benefits out of this fruit and enjoy it with my Pork Loin Chops. Does it end right there, absolutely not? Let’s talk about creating Apricot Chutney Glazed Pork Chops and why this will be your next favorite recipe. Chutney’s are very fruit forward in my recipes. Since we already know that Apricots tend to be tart, I am more of a sweet kind of girl. With the addition of Brown Sugar and Apricot preserves, I was able to create something a little more to my liking. If you don’t mind the full effect of tartness, you can definitely change up the recipe to your liking.
Pork Chops
Pork Chops come in all different shapes, sizes and cuts. It is choosing one that works for you. I do love a bone in Pork Chop but sometimes I just look for simplicity and a handsfree approach. Does boneless take away from flavor, not even? It’s not what the chop provides you but what you give that chop to work with. Warm spices to bring out the flavor and a Sweet Chutney to pair along with it delivers the best of both worlds. Sweet & Savory on a whole new level. Apricot just happy! Pair this along side a Baked Sweet Potato and some fresh Roasted Asparagus and call it dinner any night.
“There is nothing better than enjoying Sweets in a Savory way!”
~Sandy M
Apricot Chutney Glazed Pork Chops
Seared Boneless Pork Loin Chops glazed with Apricot Chutney Compote.
6Boneless Pork Loin Chops1 inch thickness or your preference.
Fruit
8-12Fresh ApricotsWashed, pit removed and give it a rough chop.
Pantry
1/2cupBrown Sugar
1 cupApricot Preserves
Seasonings
1tbspGarlic Herb SeasoningNo Salt
1 tspOnion Powder
1/2tspCumin
1/2tspPaprika
1/2tspGround Ginger
1/4tspCinnamon
Salt
Black Pepper
Oil
Peanut OilMay substitute for any oil that has a high smoke point.
Instructions
Pork Chop Preparation
Place Chops in large Zip Lock bag.
Add a drizzle of Oil, Garlic Herb Seasoning, Onion Powder, Cumin, Paprika and a few generous Pinches of Salt & Pepper.
Seal the bag and using your hands, massage ingredients into the chops being sure to coat completely. Set aside to marinate for 10 minutes or so.
Apricot Chutney Preparation
Add Chopped Apricots, Preserves, Brown Sugar, Ginger, Cinnamon, 1/2 cup of Water and a Pinch of Salt to sauce pan.
Heat mixture on Medium heat stirring periodically for 10-15 minutes allowing the Apricots to start to break down and sauce thickens. Remove from heat, cover and set aside until ready to use. At this point you can taste it to see if additional seasonings or brown sugar are needed.
Pork Chops
Preheat oven to 400℉
Heat Cast Iron Skillet on Medium/High brushing the surface and grooves if using a ridged one with Peanut Oil or Oil of choice.
Remove Chops from Ziplock bag and gently place in Skillet. Sear for 4 minutes on each side giving it a slight turn midway to get the grill line markings for a full effect. Searing time will vary depending on the thickness of your Pork Chops.
Take a 1/4 of the Apricot Chutney Compote in a small bowl and baste the Pork Chops on both sides. Place in oven for additional 5-7 minutes or so until the sauce is baked onto the Chop and internal temperature reads 145-150℉. You do not want to over cook as it will continue to cook during rest time due to residual heat.
Remove and let it rest for 3-4 minutes prior to serving. Top off with remaining Apricot mixture and enjoy with your favorite side dishes.
