Baked Pork Chops with Apple Onion Chutney

I trust everyone has recovered from their Super Bowl merriment! I have plenty of party finger foods on deck to post but today I wanted to post a tasty dinner that I did tonight! I have been playing with this recipe and finally found an incarnation of it that I think is just too good not to share. It is pretty simple, ingredients I had on hand and didn’t have to go shopping for, but tasted like I spent all day on it. I was able to make this in one pan since I used a large cast iron skillet.  If you do not have an oven safe skillet, then have a baking dish on standby. I paired this with buttery white rice and bacon roasted french green beans. It was a hit.


Baked Pork Chops with Apple Onion Chutney

6 pork loin chops about 1/2 inch thick or more

1 yellow onion cut into strings

2 small gala apples, remove core, peel on, medium dice

1/2 cup white wine ( I used a chardonnay)

4 cloves minced garlic

1 tablespoon rice wine vinegar

2 teaspoons brown sugar

1 1/2 cup diced baby Portobello mushrooms (I prefer Portobello for the flavor but white mushrooms work)

Pinch of Red Pepper Flakes

1 teaspoon salt

1 teaspoon pepper

2 tablespoons butter

Mrs Dash Table Seasoning

Extra Virgin olive oil



Preheat the oven to 375 degrees. Blot the pork chops dry with paper towel to help the seasoning stick and to brown. Drizzle oil on to the skillet, about 2 turns around the pan. While it heats, season your chops on both sides with a pinch of salt and a pinch of pepper. I also used Mrs Dash Table Seasoning for extra flavor but you can skip this step. Brown each side for 2 to 3 minutes. Be sure to sear the edges also. Set aside on a plate.


In the same skillet, drizzle some more olive oil, again about 2 turns around the pan, and saute the onion slices. I cut my onion from stem to top so it makes two half moons, and then cut into strings.


Once the onions start to caramelize (get a golden brown around the edges) add the apples and garlic.  The apples have the skin on, this will help keep them together. Once the apples brown and give off liquid, add the mushrooms. As you stir, be sure to scrape the bottom of your skillet to get the flavor bits from browning the chops.



Once the apples are just soft and the mushrooms are browned, add salt, pepper, butter, wine, red pepper flakes, brown sugar, and vinegar. Bring to a simmer and place the pork chops on top of the mixture. Nestle them in so they are surrounded by the chutney.

Place whole skillet (or baking dish if you had to transfer) into the oven for 20 minutes or until the pork chops are cooked thru.

When serving, be sure to spoon the chutney and sauce on top. If you wanted to serve with mashed potatoes, I’d make a cornstarch and water slurry to mix in before placing the chops back in the pan to bake. This will thicken the sauce for potatoes without using flour.

I will post the green beans in a separate post.

Happy Eating!



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