Pork chops and apples have always been a classic combination, but when you top juicy pork chops with a sweet and tangy homemade apple chutney, you take this dish to the next level!

This recipe is perfect for cozy fall dinners and has that comforting balance of savory and fruity flavors that everyone at the table will love.

With a flavorful spice rub for the pork and a chutney made from apples, golden raisins, honey, and warm spices, this meal feels gourmet but is surprisingly easy to make at home.

Pair it with creamy mashed potatoes or roasted vegetables for a complete dinner that’s both hearty and elegant.

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❤️ Why You’ll Love This Recipe

• 🍏 Perfect balance of sweet, tangy, and savory flavors.
• 🥘 Easy enough for weeknights but elegant enough for guests.
• 👨‍👩‍👧 A family-friendly dinner both kids and adults will enjoy.
• 🌟 Versatile – pairs beautifully with mashed potatoes, rice, or roasted veggies.
• 🍽️ Comfort food with a gourmet twist.

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📝 Ingredients

For the Pork Chops

• 4 boneless pork chops
• 2 Tbsp flour
• 1 tsp smoked paprika
• 1 tsp chili powder
• 2 tsp garlic powder
• 1 tsp onion powder
• 2 tsp kosher salt
• 2 Tbsp canola oil or olive oil

For the Apple Chutney

• 1 Tbsp butter
• 1/2 tsp salt
• Pinch of nutmeg or cinnamon
• 1/4 tsp curry powder
• 1/4 tsp ground cardamom
• 1/2 tsp ground ginger
• 1/4 cup honey
• 1 1/2 Tbsp brown sugar
• 2 Tbsp apple cider vinegar
• 2 Tbsp maple syrup (or extra honey)
• 1/2 tsp Dijon mustard (or ground mustard)
• 1 Tbsp cornstarch
• 1 Tbsp water
• 2 cups Honeycrisp apples, unpeeled and chopped into 1/2″ pieces
• 2 Tbsp golden raisins (or regular raisins/craisins)
• Fresh parsley, chopped (for garnish)

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👩‍🍳 Instructions

Step 1: Prepare the Pork Chops

1. In a shallow dish, mix flour, smoked paprika, chili powder, garlic powder, onion powder, and kosher salt.
2. Coat each pork chop in the mixture until fully covered.
3. Preheat oven to 350°F (175°C).
4. Heat a skillet over medium-high, add oil, and sear pork chops on both sides until golden brown.
5. Transfer seared pork chops to an 8×8 baking dish and bake for 40–50 minutes, or until internal temperature reaches 145°F (63°C).

Step 2: Make the Apple Chutney

1. In a saucepan, melt butter over medium heat. Stir in salt, nutmeg (or cinnamon), curry powder, cardamom, and ginger.
2. Add honey, brown sugar, apple cider vinegar, maple syrup, Dijon mustard, apples, and raisins. Stir well.
3. Bring mixture to a boil, then reduce heat and simmer uncovered for 10–15 minutes until apples are tender.
4. Mix cornstarch with water in a small bowl, then stir into chutney until slightly thickened. Remove from heat.

Step 3: Serve

• Plate the pork chops and spoon generous amounts of apple chutney over the top.
• Garnish with fresh parsley and serve with mashed potatoes, rice, or vegetables.

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📝 Notes & Tips

• Resting Pork Chops: Let pork chops rest a few minutes after baking to keep them juicy.
• Adjusting Chutney: If chutney is too thick, thin it with a splash of water or apple cider vinegar.
• Apple Swaps: Honeycrisp adds sweetness and crunch, but Granny Smith brings tartness, while Fuji or Gala make it extra sweet.

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📊 Nutrition (per serving)

• Calories: 570 kcal
• Carbohydrates: 61g
• Protein: 33g
• Fat: 12g
• Sugar: 50g
• Sodium: 2083mg
• Calcium: 55mg

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❓ FAQs

Can I use a different apple variety?
Yes! Honeycrisp works great, but Granny Smith, Fuji, or Gala are excellent alternatives depending on whether you prefer tart or sweet chutney.

How do I store leftovers?
Store pork chops and chutney separately in airtight containers. Pork chops keep for up to 3 days in the fridge, while the chutney lasts up to 1 week. Reheat gently in the oven (for pork) and on the stovetop (for chutney).