Pork Chops with Hot Chutney Sauce

Pork Chops with Hot Chutney Sauce
Servings: 4 Prep 15 mins Cook 15 mins


  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into eighths
  • 1 1/2 teaspoons salt
  • 1/2 cup milk
  • 2 tablespoons unsalted butter
Pork Chops:
  • 4 boneless pork chops (about 3/4 inch thick, 1-1/4 pounds total)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons Wondra flour
  • 2 tablespoons butter
  • 1 small onion, peeled, thinly sliced
  • 1 teaspoon hot curry powder
  • 1 cup apple cider
  • 1 red apple, cored and chopped
  • 1/2 cup chutney
  • 1/2 teaspoon ground ginger

Make It


1. Place potatoes in a large pot and cover with cold water. Add 1 teaspoon of the salt. Bring to a boil over high heat. Reduce heat to medium and simmer for 15 minutes or until tender.

2. Heat milk and butter in a small saucepan until butter is melted.

3. Drain potatoes and return to pot. Add the milk mixture and the remaining 1/2 teaspoon salt and mash potatoes until smooth. Keep warm.

Pork Chops:

4. While potatoes are cooking, place the pork chops between plastic wrap on a flat work surface. Pound with a mallet or rolling pin to 1/2-inch thickness. Season the pork chops with 1/4 teaspoon of the salt and the black pepper. Coat in the flour, shaking off any excess.

5. Heat 12-inch nonstick saute pan or skillet briefly over medium-high heat; add butter. When it sizzles, add the chops and saute for 2 minutes per side. Remove chops and keep warm.

6. Add the onion to the skillet and cook for 2 minutes, stirring until golden (do not let burn). Add the curry powder and cook for 1 minute. Add the apple cider, chopped apple, chutney, ginger and remaining 1/4 teaspoon salt. Bring to a simmer and simmer 1 minute. Add the chops back into the skillet; simmer, uncovered, over medium heat for 2 minutes, turning halfway through cooking.

7. Serve the pork chops and chutney sauce with the mashed potatoes. Makes 4 servings.


Editors Note:
  • In this recipe we used Wondra flour, a granulated variety that tends to form a good coating; however, regular white unbleached flour could be substituted, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 530, Fat, total (g): 15, chol. (mg): 117, sat. fat (g): 7, carb. (g): 62, fiber (g): 4, pro. (g): 39, sodium (mg): 675, Percent Daily Values are based on a 2,000 calorie diet.