Berkshire Pork Chops with Apple and Cranberry Chutney

Serves: 4
Total Calories: 426


2 tablespoons olive oil
4 (1 1/2 inch thick) Berkshire pork chops with bones
sea salt and pepper to taste
2 tablespoons olive oil
1/4 cup chopped onion
2 Large Granny Smith Apple Apples peeled and cut into 1/2 inch dice
1/2 cup cranberry juice
1/4 cup dried cranberries chopped
1/2 cup chicken stock
1 tablespoon cornstarch


Preheat oven to 350 degrees.

In a large, heavy skillet, heat the oil over medium-high heat. Season pork chops with salt and pepper. Add chops to pan and sear 1–2 minutes on each side, until brown. Remove to an ovenproof pan and roast in the oven 10–14 minutes, or until center reaches 160 degrees.

While chops are cooking, in the same skillet heat 2 tablespoons oil over medium-high heat. Sauté onion for 2–3 minutes. Add apples and sauté for 3–4 minutes, or until golden brown. Deglaze skillet with the cranberry juice and add dried cranberries. Make a slurry with the chicken stock and cornstarch and add to skillet. Lower heat and reduce until viscous. Divide the chutney among dinner plates and place 1 chop on top of each.

Nutritional Facts:

Serves: 4
Total Calories: 426
Calories from Fat: 216

This Berkshire Pork Chops with Apple and Cranberry Chutney recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.

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