Go Back Email Link

Apricot Chutney Glazed Pork Chops

Seared Boneless Pork Loin Chops glazed with Apricot Chutney Compote.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, Lunch, Main Course
Cuisine American
Servings 6

Equipment

  • Ridged Cast Iron Pan May use non Ridged as well.
  • Sauce Pan
  • Large Zip Lock Bag
  • Cutting Board
  • Knife

Ingredients
  

Protein

  • 6 Boneless Pork Loin Chops 1 inch thickness or your preference.

Fruit

  • 8-12 Fresh Apricots Washed, pit removed and give it a rough chop.

Pantry

  • 1/2 cup Brown Sugar
  • 1 cup Apricot Preserves

Seasonings

  • 1 tbsp Garlic Herb Seasoning No Salt
  • 1 tsp Onion Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Paprika
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Cinnamon
  • Salt
  • Black Pepper

Oil

  • Peanut Oil May 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.
Keyword Apricot, Apricot Glaze, Chutney, Compote, Lamb Chops, Pan sear, Pork, Pork Chops, Pork Loin