Pork Chops with Orange Cranberry Chutney

Chutney, you ask?

Yea, I didn’t know what it was either until I looked it up online and realized, “hey! That’s what I made for dinner tonight!"

The husband wasn’t a fan. Well, that’s kind of a lie, he loved the pork chops but hated the chutney. I believe his exact quote was…

“I hate cranberry juice, cranberry sauce, cranberry flavored anything! What made you think I would like cranberry on my pork chops?”

Ok, so he makes a good point but, hey, it ‘aint’ going to stop me from trying! ;~)

Ingredients

• 4 boneless lean pork chops about 4 oz each
• ½ cup fresh cranberries
• ½ cup Mandarin oranges in their juice (I used one of the small fruit cups I buy for the toddler)
• ½ tablespoon honey
• ¼ teaspoon all spice
• ¼ teaspoon nutmeg
• 1 tablespoon Balsamic vinegar
• 1 tablespoon apple cider vinegar
• Salt & Pepper
• Non-stick cooking spray

Instructions

Put all cranberries, oranges, honey, all spice, nutmeg and vinegars in a small saucepan. Bring to a boil and continue to cook for about 5 minutes on high heat. The cranberries should pop and the organs will start to break down. Once the color depends and the mixture reduces a bit lower to a simmer until ready to use.

While that is cooking. Salt and Pepper both side of the pork chops.

Heat a skillet over medium high and spray with non-stick cooking spray.

Add the pork chops to the hot skillet and cook for about 5-6 minutes a side depending on the thickness of the chops. If you have thicker chops cover while cooking, this will help them cook faster.

Remove chops and serve with a dollop of the cranberry chutney.

I served with a side of steamed broccoli and whole wheat noodles. It was an awesome meal even though I was the only one that ate the chutney!

📖 Recipe

Pork Chops with Orange Cranberry Chutney

Looking for a delicious way to jazz up your pork chops? This recipe for pork chops with orange cranberry chutney is a crowd-pleaser that's sure to impress.

5 from 1 vote

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Prep Time 9 minutes mins

Cook Time 10 minutes mins

Total Time 19 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 76 kcal

Ingredients

  

1x2x3x

• 4 boneless lean pork chops about 4 oz each
• ½ cup fresh cranberries
• ½ cup Mandarin oranges in their juice I used one of the small fruit cups I buy for the toddler
• ½ tablespoon honey
• ¼ teaspoon all spice
• ¼ teaspoon nutmeg
• 1 tablespoon Balsamic vinegar
• 1 tablespoon apple cider vinegar
• Salt & Pepper
• Non-stick cooking spray

Instructions

 

• Put all cranberries, oranges, honey, all spice, nutmeg and vinegars in a small saucepan. Bring to a boil and continue to cook for about 5 minutes on high heat. The cranberries should pop and the organs will start to break down. Once the color depends and the mixture reduces a bit lower to a simmer until ready to use.
  ½ cup fresh cranberries, ½ cup Mandarin oranges in their juice, ½ tablespoon honey, ¼ teaspoon all spice, ¼ teaspoon nutmeg, 1 tablespoon Balsamic vinegar, 1 tablespoon apple cider vinegar
• While that is cooking. Salt and Pepper both side of the pork chops.
  4 boneless lean pork chops about 4 oz each, Salt & Pepper
• Heat a skillet over medium high and spray with non-stick cooking spray.
  Non-stick cooking spray
• Add the pork chops to the hot skillet and cook for about 5-6 minutes a side depending on the thickness of the chops. If you have thicker chops cover while cooking, this will help them cook faster.
• Remove chops and serve with a dollop of the cranberry chutney.
• I served with a side of steamed broccoli and whole wheat noodles. It was an awesome meal even though I was the only one that ate the chutney!

Nutrition

Calories: 76kcalCarbohydrates: 8gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 19mgSodium: 25mgPotassium: 167mgFiber: 1gSugar: 6gVitamin A: 175IUVitamin C: 8mgCalcium: 15mgIron: 0.3mg

Keyword Chutney, Cranberries, Orange, Pork Chops

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