Pork Loin Chops with Cranberry-Peach Chutney

Clock Icon 30 mins |
Servings: 4 |
Prep: 10 mins |
Cook: 20 mins
https://youtube.com/watch?v=pwiiT9vowVc%3Frel%3D0%22+allowfullscreen%3E%3C

Ingredients

  • 4 pork loin chops, boneless, 1-inch (2.5 cm) thick
  • Salt and freshly ground pepper to taste
  • 1 Tbsp (15 mL) canola oil
Cranberry-Peach Chutney
  • 4 tsp (20 mL) canola oil
  • 2 cloves garlic, minced
  • 1/4 cup (50 mL) red onion, diced
  • 1 cup (250 mL) whole berry cranberry sauce
  • 2 Tbsp (25 mL) brown sugar
  • 1/2 tsp (2 mL) EACH cinnamon and ground nutmeg
  • 3 Tbsp (45 mL) apple cider vinegar
  • 2 Tbsp (25 mL) grated fresh ginger
  • 1/2 tsp (2 mL) EACH salt and pepper
  • 1 large peach, cut into slices

Method

Pork Loin Chops

  1. Preheat oven to 400°F/200°C.
  2. Season chops with salt and pepper.
  3. Heat oil in cast iron skillet over medium-high heat.
  4. Brown chops on both sides and transfer pan to oven.
  5. Alternatively, brown chops in a pan on both sides and transfer to a rack on a rimmed baking sheet. Cook 5-6 minutes per side or until an instant-read thermometer registers 155o-160°F/68o-71°C.
  6. When chops are done, remove from oven onto a clean plate. Tent loosely with foil and allow chops to rest 5 minutes before serving with chutney.

Cranberry-Peach Chutney

  1. In small sauce pan, heat oil over medium-high heat.
  2. Add garlic and onions; sauté until softened, about 5 minutes.
  3. Add remaining ingredients, except peaches; simmer, about 3 minutes.
  4. Add peaches and simmer for an additional minute or two, depending on the firmness of peach slices.

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