Take advantage of peach season with this quick and simple dinner of juicy pork chops with a sweet-spicy chutney you’re going to love.
Boneless pork loin chops are so quick and easy to make, especially for weeknight meals. Use them when making orange glazed pork chops, pork chops with balsamic-fig glaze and pork chops marsala. Dinner just got easier!
Pork Chops with Peach-Ginger Chutney Recipe
Don’t let peach season pass you by without making these deliciously-summer inspired pork chops.
The chutney is quick and easy to put together and has a fantastic sweet-savory flavor that goes amazingly well with pan-fried, juicy pork chops.
This quick and easy meal will keep you out of the kitchen and enjoying summertime fun.
Ingredients for Pork with Chutney
Boneless loin pork chops are basically top loin or rib chops with the bones removed. They are easy to find at the market. You’ll want them to be about 3/4″ thick for this recipe.
The chutney is a sweet-savory mixture of fresh peaches, shallot, sugar and dried thyme.
The pork chops are dredged in a flour and salt and pepper before being pan fried in oil.
How to Make Pork Chops with Peach-Ginger Chutney
You’ll start the chutney on the stove, it takes about twenty minutes to soften the peaches and ginger before they release their juices.
Meanwhile, dredge the pork in flour, salt and pepper and fry until golden brown on each side. Pork is done cooking once an internal temperature of 145 degrees F has been reached.
The chutney mixture should be pressed with a potato masher, but left slightly chunky once it’s done cooking.
Transfer the pork chops to plates, top with the chutney and serve.
What is Chutney?
Chutney is a condiment made from vegetables, fruits, and/or herbs. It’s commonly used to balance and highlight a variety of dishes. Broadly, the word chutney has been applied to anything preserved in sugar and vinegar, regardless of its texture, ingredients, or consistency.
The chutney used in this recipe is a simple nod to what chutney can really be, especially in India.
Can This Chutney Be Made Ahead?
Yes it can. Just reheat slightly before serving.
How to Peel Peaches?
You can either blanch the peaches in boiling water for about thirty seconds to loosen the skins or use a serrated peeler to peel the peaches.
This recipe couldn’t be easier to put together!
I think you’re going to love it.
What To Serve With Pork Chops?
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Pork Chops with Peach-Ginger Chutney
- 2 medium peaches (about 3/4 lb.), peeled, pitted, and chopped
- 1 3" piece piece fresh ginger, peeled and cut into 4 thick coins
- 1 large shallot, chopped
- 2 tsp granulated sugar
- 1/4 tsp dried thyme leaves
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 4 (3/4-inch) boneless pork loin chops
- 1/4 cup extra virgin olive oil
- Combine the peaches, ginger, shallot, sugar, thyme and a pinch of salt and pepper and 1 Tablespoon of water in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low and simmer, stirring occasionally, until the peaches have collapsed and released their juices, about 20 minutes; discard the ginger. Cover and set aside.
- Meanwhile, combine the flour, 1 teaspoon of salt and 1/4 teaspoon pepper in a wide shallow dish and stir to combine. Season the pork chops on both sides with salt and pepper. Dredge the chops in the flour mixture, shake off any excess and transfer to a clean plate. Discard any remaining flour. Heat the oil in a large skillet over medium heat. Arrange the pork chops in a single layer and cook, turning once, until deep golden brown all over and cooked through (time will vary depending on the thickness of your chops).
- Mash the peach chutney with a potato masher until slightly chunky. Season to taste with salt and pepper. Transfer the pork chops to plates, top with the chutney and serve.
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