By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
98 cal · 60 min
Apple Chutney and Herb Pork Chops with Beaujolais Wine
Recipe GLPReb4d8f87f1124c
Tender pork loin chops marinated in a fragrant blend of olive oil, fresh rosemary, thyme, garlic, and lemon, then seared to golden perfection and served with a spiced apple chutney. This elegant yet simple dish balances the richness of the pork with the bright, sweet-and-tangy notes of the homemade chutney, finished with a hint of warming spices like ginger and coriander.
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Ingredients
½ cup Olive oil
½ Lemon, sliced into wedges
5 Garlic cloves, crushed
4 Fresh rosemary sprigs
4 Fresh thyme sprigs
2 tsp Salt
1 tsp Black pepper
4 Pork loin chops, center cut (bone-in or boneless)
Apple cider vinegar
Sugar
Apples, peeled and diced
Lemon juice
Garlic cloves, minced
Fresh ginger, grated
Mustard seeds
Coriander seeds
Cooking oil for searing
Fresh rosemary and thyme for garnish
Directions
Whisk together the olive oil, lemon wedges (squeeze out their juice and add both juice and rinds), crushed garlic, rosemary sprigs, thyme sprigs, salt, and black pepper in a bowl to create the marinade.
Place the pork chops in a shallow baking dish and pour the prepared marinade over them, making sure they are well coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours, to allow the flavors to infuse.
While the pork chops are marinating, prepare the chutney. In a saucepan, combine apple cider vinegar and sugar. Bring the mixture to a gentle simmer over medium heat and stir until the sugar dissolves completely, about 3 to 4 minutes.
Add the diced apples, lemon juice, minced garlic, grated ginger, mustard seeds, and coriander seeds to the saucepan. Continue to simmer over medium heat, stirring occasionally, until the apples become very soft and break down into a thick, jam-like consistency with some visible apple chunks remaining, about 25 to 30 minutes. Set aside.
Heat a skillet over medium-high heat and add a small amount of cooking oil.
Remove the pork chops from the marinade, allowing excess liquid to drain off. Season both sides with additional salt and pepper if desired. Place the chops in the hot skillet and sear for 5 to 7 minutes on the first side until golden brown, then flip and sear the other side for another 5 to 7 minutes. The pork is done when it reaches an internal temperature of 145°F (63°C) measured at the thickest part.
Transfer the cooked pork chops to a plate, cover loosely with foil, and let them rest for 5 minutes to allow the juices to redistribute.
Plate the rested pork chops and spoon the warm apple chutney generously over the top. Garnish with fresh rosemary and thyme sprigs.
Serve immediately with rice, quinoa, or your choice of grains if desired.
Comments
Pork chops with apple chutney is a natural fit for Charlotte's fall and early winter, when apples peak and pork is economical at Harris Teeter or Food Lion—expect about $3 to $4 per serving on shoulder or rib chops. Every ingredient is standard grocery-store stock: no special trips needed for the herbs, spices, or vinegar. The real caveat is that the stated 60 minutes ignores the chutney cook time; plan closer to 90 minutes if you're simmering apples and spices down to thick condiment texture. The dish itself is a weeknight winner once you start—no constant stirring, no fussy plating—but it doesn't reheat as well as a braise would, so plan to serve it fresh the same night.
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