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Pork chops and apples are a classic combo for a reason, and these Apple Chutney Pork Chops take it to a whole new level. Juicy, tender pork chops are topped with a sweet and tangy homemade apple chutney made with fresh apples and warm spices. It’s the perfect cozy dinner for fall!
It’s simple enough for a weeknight yet impressive enough for guests. Once you try this flavor-packed twist on traditional pork chops and apples, you’ll never go back!
Don’t let the simplicity of this recipe fool you. It is delicious! In fact, I kept munching on those apples while they were simmering, and they made the house smell like heaven! It just screams fall, and the sweet and tangy apples are perfect for kids and adults.
My daughter is obsessed with pork chops. She begs for them, yet barely eats chicken. It doesn’t make sense to me but whatever! She loves this version. Her other favorite is our stuffed pork chop dinner! If you need a new dinner recipe that the whole family will love, then this apple chutney for pork version needs to be on your recipe rotation!
Ingredients for Apple Chutney and Pork Chops
Ok, the ingredients list is going to look a little long, but most of the ingredients are spices, so grab your measuring spoons and get ready to make a dry rub for the pork chops and the most delicious homemade apple chutney. The flavors taste incredible! Here is what you will need:
For the Pork Chops
- Boneless Pork Chops: juicy, tender base for the dish
- Flour: helps create a light crust
- Smoked Paprika: adds depth and a touch of smokiness
- Chili Powder: brings subtle warmth
- Garlic Powder: adds savory flavor
- Onion Powder: enhances the overall seasoning
- Kosher Salt: balances and brings out flavor
Apple Chutney
- Butter: rich base for the sauce
- Salt: balances sweetness
- Nutmeg or Cinnamon: adds cozy, warm spice
- Curry Powder: brings a touch of earthiness
- Ground Cardamom: adds a hint of sweetness and spice
- Ground Ginger: brightens and deepens flavor
- Honey: adds natural sweetness
- Brown Sugar: caramel-like depth
- Apple Cider Vinegar: tangy balance to the sweetness
- Maple Syrup (or Honey): adds richness
- Dijon or Ground Mustard: gives slight sharpness
- Cornstarch + Water: thickens the chutney
- Honeycrisp Apples (unpeeled, chopped): sweet-tart heart of the chutney
- Golden Raisins (or Raisins/Craisins): adds chewy texture and sweetness
- Parsley: for garnish and color
The measurements for each ingredient are listed in the recipe card at the end of the post.
What Apples Go Best with Pork?
Any of your typical baking apples work great with pork. You want an apple that is crisp with a strong apple flavor. These are our favorites: Honeycrisp, Braeburn, Pink Lady, Granny Smith, Gala, or Golden Delicious.
How to Make Pork Chops
Pork chops and apples are a match made in heaven, and this recipe takes that classic combo to the next level with a sweet and spiced homemade apple chutney.
- Prepare: Whisk flour, paprika, chili powder, garlic powder, onion powder, and salt in a shallow dish. Coat the pork chops on both sides and set aside.
- Sear: Preheat oven to 350°F. Heat oil in a skillet over medium-high heat and brown the chops on both sides. Transfer to a baking dish.
- Bake: Bake for 40–50 minutes, until the internal temperature reaches 145°F.
- Simmer Chutney: Melt butter with spices, then stir in honey, sugar, vinegar, maple, mustard, apples, and raisins. Simmer 10–15 minutes until tender.
- Thicken: Whisk cornstarch and water together, then stir into the chutney until slightly thickened. Remove from heat.
- Serve: Spoon apple chutney over the pork chops, sprinkle with parsley, and serve with mashed potatoes or roasted vegetables for a cozy fall meal.
Serve these juicy pork chops with a generous spoonful of apple chutney for a comforting, flavor-packed dinner.
Make A Perfect Pork Chop Every Time!
Pork chops often end up bland and dry, but they absolutely do not have to be! Here are some tips for making juicy golden boneless pork chops every time:
Know your cut: Bone-in chops require 10–15 minutes longer to cook, so adjust your timing accordingly.
Start with a great dry rub for flavor, then sear over medium-high heat to create a golden, crusty exterior that locks in juices.
Finish in the oven after searing. Bake until the internal temperature reaches 145°F.
No cast iron? Sear in a nonstick skillet, then transfer the chops to a baking dish to finish in the oven.
Use a meat thermometer for accuracy! It’s the key to avoiding dry chops.
Choose thicker pork chops for the most tender results; thin cuts dry out quickly.
What is Chutney?
Chutney is a flavorful sauce made from fruits or vegetables combined with vinegar, spices, and sugar. It has roots in Indian cuisine but has become popular around the world for adding a sweet, tangy, and spicy kick to dishes.
Chutney is versatile. In this recipe, it’s served over pork chops, but it’s also delicious with cheese, as a glaze on meats, a dip for vegetables or crackers, or even as a sandwich spread.
Traditionally, I serve these pork chops with mashed potatoes and a simple veggie, but feel free to get creative. We’d love to hear how you enjoy it!
Storing and Reheating Apple Chutney Pork Chops
Store leftover pork chops in an airtight container in the refrigerator for up to 3-4 days. To reheat, preheat the oven to 350°F. Add a splash of water to the bottom of an oven-safe dish, place the pork chops inside, and cover with foil. Bake for 10-15 minutes, or until heated through, keeping the meat juicy and tender.
What to Eat with This Recipe
I’ve only ever served this meal with mashed potatoes and a veggie because it just feels so right, but there are plenty of great options if you want to switch things up. They’re delicious with mashed, baked, or roasted potatoes, and they pair beautifully with grilled asparagus, roasted veggies, or green beans with bacon. No matter what you choose, this meal is a winner, and we’d love to hear what you decide to make!
Apples and pork chops people! You have to try it and this homemade apple chutney is so flavorful and delicious. Now that you have all the tips for making this juicy and tender meal, get your buns to the grocery store and let’s do this!
More Pork Recipes to Try:
- Rosemary Orange Glazed Pork Tenderloin
- Pork Chops and Rice
- Stuffed Pork Chops
- Pork Chile Verde
- Pork Carnitas
Pork Chops with Apple Chutney
Ingredients
For the Pork Chops
- 4 Boneless Pork Chops
- 2 Tablespoons Flour
- 1 teaspoon Smoked Paprika
- 1 teaspoon Chili Powder
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoons Kosher Salt
- 2 Tablespoons Canola Oil, or olive oil
For the Apple Chutney
- 1 Tablespoon Butter
- ½ teaspoon Salt
- Pinch Nutmeg, cinnamon works too
- ¼ teaspoon Curry Powder
- ¼ teaspoon Ground Cardamom
- ½ teaspoon Ground Ginger
- ¼ Cup Honey
- 1 ½ Tablespoons Brown Sugar
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Maple Syrup, or more honey
- ½ teaspoon Dijon or Ground Mustard
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
- 2 Cups Honeycrisp Apples, unpeeled and chopped in 1/2" pieces
- 2 Tablespoons Golden Raisins, raisins or craisins works as well
- Parsley, chopped, for garnish
Instructions
Prepare the Pork Chops
- In a shallow dish, whisk together all of the rub. Coat each side of the pork chops and set aside.2 Tablespoons Flour, 1 teaspoon Smoked Paprika, 1 teaspoon Chili Powder, 2 teaspoons Garlic Powder, 1 teaspoon Onion Powder, 2 teaspoons Kosher Salt, 4 Boneless Pork Chops
Make the Pork Chops
- Preheat the oven to 350 degrees F.
- Heat a skillet over medium high heat and drizzle in about 2 tablespoons of canola oil or olive oil. Brown the chops on each side and place in an 8×8 baking dish.2 Tablespoons Canola Oil
- Bake for 40-50 minutes or until an internal temperature of 145 degrees. Meanwhile, prepare the chutney.
For the Apple Chutney
- In a large saucepan, melt the butter and then whisk in the spices. Combine all remaining ingredients along with the apples.1 Tablespoon Butter, ½ teaspoon Salt, Pinch Nutmeg, ¼ teaspoon Curry Powder, ¼ teaspoon Ground Cardamom, ½ teaspoon Ground Ginger, ¼ Cup Honey, 1 ½ Tablespoons Brown Sugar, 2 Tablespoons Apple Cider Vinegar, 2 Tablespoons Maple Syrup, ½ teaspoon Dijon or Ground Mustard, 2 Cups Honeycrisp Apples, 2 Tablespoons Golden Raisins
- Bring to a boil over high heat, reduce the heat to medium low and simmer, uncovered for 10-15 minutes or until apples are tender. Whisk together the cornstarch and water and slowly drizzle into the simmering apples, stirring as you go until thickened slightly. Remove from heat until pork is done.1 Tablespoon Cornstarch, 1 Tablespoon Water
- Serve pork chops with mashed potatoes, chutney sauce and a sprinkle of parsley.Parsley
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has soo much flavor, heat and sweet! I added a 1 tsp of ground mustard in the chutney and to keep my stuffed pork chops moist, I place 1/2 slice of bacon on top while it’s baking.
I stuffed the pork chop with stuffing that has sauted apples mixed in.
This sounds amazing, Laurie! Thank you so much for the feedback!
LOVE this recipe – I’ve made it twice now and it will be a family staple for sure. It’s delicious and looks beautiful! Will make you feel like a gourmet chef and sure to impress any dinner guests. Only thing, 165 is well done and a bit tough in my opinion. Next time I will shoot for 145 for maximum flavor and tenderness!
Thank you so much for the feedback Kelley and I’m so glad you enjoyed this recipe! You are absolutely right about the internal temperature. It should 145. I’ve updated the instructions. I’m so sorry for that typo!
Need a clue on how long it takes in the oven to reach that internal temperature!
Reached 170 after 25 min. in oven. Sauce was very yummy.
Thank you for the feedback!
How cute that your daughter loves pork chops! You just never know with kids! This post reminds me of a Brady Bunch episode when they talked about Pork Chops and Applesauce. But you’re probably too young to remember that! https://www.youtube.com/watch?v=sn8VnHHT6pQ
Looks wonderful. pork and apple definitely go together.
Apple and pork are a perfect combination! I think chutney is the right word.
i love your simple recipes. i made your Tuscan Tortelini annd everyone in my family loved it!!! thank you