Pan Seared Pork Chops with Spicy Apple Chutney

Pan Seared Pork Chops with Spicy Apple Chutney are thick, bone-in pork chops rubbed with coriander, cumin, and cardamom and pan seared until golden brown.  They’re served with a white wine pan sauce and spicy apple chutney.  It’s the perfect fall dish!

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It’s Mystery Dish time again!  If you’ve never heard of Mystery Dish, it’s where a group of bloggers are given a list of ingredients each month, develop a recipe with a minimum of 3 ingredients, and post it.  This month’s hostess is the lovely Zainab at Blahnik Baker, and she chose the following ingredients:

Sesame seeds
*Green chiles
Green tea or matcha powder
Feta cheese
Pinto beans
*White wine
Prickly pear cactus

I’ve placed an asterisk by the ingredients that I was able to use — I actually got 5 in!  I incorporated the apples, white wine, ginger, and green chiles (jalapeños) in the spicy apple chutney, and used cardamom in a spice rub for the chops.  I used more white wine for the pan sauce, because why not?  You can’t have too much of a good thing. 🙂

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I used bone-in pork chops because they’re less likely to become dry, and the bones impart a lot of flavor.  I rubbed the chops with a spice mixture of cardamom, cumin, coriander, and garlic salt, and seared them until golden brown.  I removed them from the pan and degreased it, then deglazed all of those flavorful bits with white wine.  This sauce is more of a “jus”, a very thin sauce, and when served over the chops, it made them nice and jus-y.  🙂

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I realized I’m posting this recipe on the exact day that I started cooking school a year ago.  A whole year!  I’m amazed it’s been that long, and this spicy apple chutney recipe was adapted from one that we made at school.  I fell over heels for it.  It has so many layers of flavor with sweet apples, kick of ginger, spice from the jalapeños, tanginess from the vinegar and wine…it’s the perfect condiment for chicken, lamb, pork, and so much more.

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I really enjoyed the ingredients this month, because they really embraced fall.  And I’m posting my first apple recipe of the season!  It’s about darn time. 🙂

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Be sure and check out the recipes from the other members of the group:


  1. Green Chile Chicken Soup – Chez CateyLou
  2. Crockpot Chicken Chilli Stew – Yummy Healthy Easy
  3. Spiced Apple Crisp – I Want Crazy
  4. Kale Salad with Sesame-Lime Dressing – The Pajama Chef
  5. Spiced Mini Skillet Apple Crisp – Culinary Couture
  6. Pan Seared Pork Chops with Spicy Apple Chutney – Flavor the Moments
  7. Matcha Swirl Cheesecake – Baking a Moment
  8. Green Chile Cheese Pinwheels – I Dig Pinterest.
  9. Baked Apple Donuts with Cardamom Cream Cheese Glaze – Joyful Healthy Easy
  10. Vegan Gluten-Free Ginger Walnut Apple Pie Bars – The Sweet-Tooth Life
  11. Apple Feta Salad with Toasted Sesame Seeds – The Well Floured Kitchen
  12. Apple Cardamon Crisp – Blahnik Baker

Pan Seared Pork Chops with Spicy Apple Chutney
Prep time
Cook time
Total time
Pan Seared Pork Chops with Spicy Apple Chutney are thick, bone-in pork chops rubbed with coriander, cumin, and cardamom and pan seared until golden brown. They're served with a white wine pan sauce and spicy apple chutney. It's the perfect fall dish!
Serves: 2 pork chops, 3 cups of chutney
For the spicy apple chutney:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon mustard seeds
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1 medium red bell pepper, seeded and chopped into ½" pieces
  • 1 jalapeño pepper, with seeds, chopped into ¼" pieces
  • 1 tablespoon freshly grated ginger*
  • 2 cloves garlic, minced
  • 1 teaspoon ground allspice
  • 4 Granny Smith apples (1½ lbs), peeled, cored, and cut into ½" cubes
  • ¼ cup golden raisins
  • ¾ cup brown sugar, packed
  • ½ cup apple cider vinegar
  • ¼ cup white wine
  • 1 cup water*
For the pork chops:
  • 1 lb. pork loin chops, bone in (2 large chops, ¾-1" thick)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon brown sugar
  • ½ teaspoon cardamom
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 tablespoon extra virgin olive oil
  • ¼ cup white wine
  • ¼ cup chicken stock
  • 1 tablespoon unsalted butter, softened
  • salt and pepper, to taste
  • fresh thyme, for garnish (optional)
Prepare the chutney:
  1. Heat oil in large sauce pan over high heat. Add the mustard seeds and cover the pan until the popping stops, about 30 seconds. Reduce the heat to medium, and remove the lid. Add the onion and salt, and sauté until softened and translucent, about 8 minutes. Add the bell pepper and jalapeño, and sauté 2 minutes. Add the ginger, garlic, and allspice, and cook 30 seconds. Add the apples, raisins, brown sugar, apple cider vinegar, white wine, and water. Cook uncovered on medium low for 40 minutes or until softened. Remove from heat, cool, and chill before serving.
Prepare the pork chops:
  1. Combine the cumin, coriander, brown sugar, cardamom, garlic powder, salt and pepper in a small bowl. Rub the chops generously with the spice rub -- you may only need half. Let stand for 15 minutes or until the chops are about room temp. Heat the olive oil in a large sauté pan over medium high heat. Add the chops and cook until they release easily from the pan and they're golden brown, about 2 minutes. Flip and cook an additional 4 minutes or until golden brown or until they reach an internal temperature of 155 degrees (they will continue to cook as they rest). Remove from pan, cover with foil, and set aside. Degrease the pan, reduce the heat to medium, and add the white wine, scraping up all of the bits from the bottom of the pan. Reduce the wine by half, then add the chicken stock. Reduce the stock by half, and season with salt and pepper, to taste. Remove from heat and swirl in the butter. Serve the chops with very warm pan sauce and the spicy apple chutney. Enjoy!
Total time above includes 50 minutes of cooking time for the chutney. You can make the chutney ahead and store it in the refrigerator in an air tight container for up to 2 weeks or preserve it following canning instructions.

If the liquid has been absorbed before the apples soften in the chutney, add more water, about ¼ cup at a time as needed.

*I freeze my ginger whole, and grate it peel and all with a microplane. If it's not frozen, remove the peel with the tip of a spoon and grate with a microplane.

Spicy Apple Chutney recipe adapted from Tante Marie Cooking School, San Francisco, CA.

Pork Chop recipe by Flavor the Moments.