Description

Craving a quick, restaurant-worthy meal that balances savory and sweet? Pork Chops with Pear Chutney pairs juicy, seared pork chops with a vibrant, microwave-made pear chutney infused with ginger, curry, and cranberries

Ingredients

Scale

Pork Chops with Pear Chutney uses vibrant, accessible ingredients for a flavorful result. Here’s what you’ll need for 4 servings:

Pear Chutney

1 shallot, diced: Adds mild, sweet onion flavor.
3 tablespoons cider vinegar: Provides tangy acidity.
2 tablespoons light brown sugar: Sweetens the chutney.
1 tablespoon unsalted butter: Adds richness.
1 1-inch piece peeled fresh ginger, cut into coins: Brings warm, spicy depth.
1 teaspoon Madras curry powder: Infuses earthy, spicy flavor.
1 cinnamon stick: Adds warm, aromatic notes.
Kosher salt: Seasons to taste.
Pinch of crushed red pepper: Provides subtle heat.
3 pears, peeled, cored, and cut in large dice: Forms the sweet, fruity base.
2 tablespoons dried cranberries: Adds chewy, tart sweetness.
2 tablespoons chopped fresh cilantro: Brings fresh, herbaceous brightness.

Pork Chops

8 thin bone-in pork chops, each about 4 ounces: Tender, quick-cooking protein.
Kosher salt and freshly ground black pepper: Seasons to taste.
2 tablespoons vegetable oil: For searing.

Why These Ingredients Matter

Pork Chops: Thin, bone-in cuts cook quickly and stay juicy.
Pears and Cranberries: Create a sweet-tart chutney with a fruity backbone.
Curry and Ginger: Add bold, warm spices for complexity.
Cilantro: Balances the chutney with fresh, green notes.

Substitutions and Variations

Shallot: Swap with ½ small onion or 1 tablespoon onion powder.
Cider Vinegar: Use white wine vinegar or apple juice with a splash of lemon juice.
Brown Sugar: Replace with honey or maple syrup.
Butter: Use olive oil or vegan butter for dairy-free.
Ginger: Swap with ½ teaspoon ground ginger.
Madras Curry Powder: Use regular curry powder or a mix of ½ teaspoon turmeric, ¼ teaspoon cumin, and ¼ teaspoon coriander.
Cinnamon Stick: Replace with ¼ teaspoon ground cinnamon.
Red Pepper: Omit for milder flavor or increase to ¼ teaspoon for extra heat.
Pears: Swap with apples or firm peaches.
Dried Cranberries: Use raisins, dried cherries, or omit.
Cilantro: Replace with parsley or omit.
Pork Chops: Use boneless pork chops (reduce cooking time slightly) or chicken cutlets.
Vegetable Oil: Swap with olive oil or avocado oil.
Gluten-Free: Naturally gluten-free; confirm curry powder is gluten-free.
Flavor Variations:
- Spicy Chutney: Add ½ teaspoon chopped fresh chili or extra red pepper.
- Savory Chutney: Reduce sugar to 1 tablespoon and add 1 teaspoon mustard seeds.
- Vegetarian Option: Replace pork with seared tofu or portobello mushrooms.
- Herb-Infused Chutney: Add 1 teaspoon fresh thyme or rosemary with the cilantro.
- Nutty Chutney: Stir in 2 tablespoons chopped toasted almonds or pecans.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 shallot, 3 tablespoons cider vinegar, 2 tablespoons brown sugar, 1 tablespoon butter, 1-inch piece ginger, 1 teaspoon curry powder, 1 cinnamon stick, kosher salt, red pepper, 3 pears, 2 tablespoons dried cranberries, 2 tablespoons cilantro, 8 pork chops, 2 tablespoons vegetable oil.
Dice shallot; peel and core pears, cut into large dice; peel and slice ginger into coins; chop cilantro; pat pork chops dry.

Tip: Use firm pears to hold shape; prep ingredients in advance for quick assembly.

Step 2: Make Pear Chutney

In a medium microwave-safe bowl, combine diced shallot, 3 tablespoons cider vinegar, 2 tablespoons brown sugar, 1 tablespoon butter, ginger coins, 1 teaspoon curry powder, 1 cinnamon stick, ¼ teaspoon kosher salt, and a pinch of crushed red pepper.
Cover and seal with plastic wrap; microwave on HIGH for 1 minute.
Carefully remove plastic wrap; stir in diced pears and 2 tablespoons dried cranberries.
Re-cover with plastic wrap; microwave for 10 minutes more.
Carefully poke holes in plastic wrap to release steam; set aside.

Tip: Use a deep bowl to prevent spills; let chutney rest to meld flavors.

Step 3: Cook Pork Chops

Heat a large skillet over medium-high heat; add 1 tablespoon vegetable oil and heat until shimmering.
Season 4 pork chops with kosher salt and black pepper; lay in skillet and sear until golden on one side, about 3 minutes.
Turn and cook 1 minute more; remove to a plate and keep warm (tent with foil).
Repeat with remaining 1 tablespoon oil and 4 pork chops.

Tip: Sear in batches to avoid overcrowding; ensure oil is hot for a good crust.

Step 4: Finish Chutney and Serve

Add chutney to the skillet; scrape up brown bits with a wooden spoon.
Simmer until slightly thickened, about 1-2 minutes.
Stir in 2 tablespoons chopped cilantro.
Serve 2 pork chops per plate (4 servings total) with a spoonful of chutney.

Tip: Simmer briefly to blend flavors; serve immediately for warm, juicy chops.