Peach Chutney Pork Chops Recipe

This peach chutney pork chops recipe features juicy pan-seared pork chops topped with a homemade chutney made from fresh peaches, ginger, and shallots. It’s simple, flavorful, and quick to make.

Course Main Course

Cuisine American

Keyword easy peach chutney, fruit chutney for pork, pan-seared pork chops, peach chutney for pork, peach chutney pork chops recipe, peach ginger chutney, pork chops with peach chutney, Pork Chops with Peach-Ginger Chutney, pork recipe with chutney, sweet and savory pork chops

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 389kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For ingredient accuracy.
Saucepan To cook down the peach chutney until thick and chunky.
potato masher For breaking down the chutney after cooking.
skillet For pan-searing the pork evenly and getting that golden crust.

Ingredients

2 medium peaches (about ¾ lb / 340 g), peeled, pitted, and chopped
1 (3-inch / 8 cm) fresh ginger peeled and cut into 4 thick coins
1 large shallot chopped
2 tsps. (8 g) granulated sugar
¼ tsp. (0.25 g) dried thyme leaves
Kosher salt and freshly ground black pepper divided, to taste
1 tbsp. (15 ml) water
¾ cup (90 g) all-purpose flour
4 boneless pork loin chops about ¾ inch ( 2 cm) thick
3 tbsps. (45 ml) olive oil

Instructions

In a small saucepan, combine the peaches, ginger, shallot, sugar, thyme, a pinch of salt and pepper, and 1 tablespoon (15 ml) of water. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer, stirring occasionally, until the peaches have softened and released their juices, about 20 minutes. Discard the ginger coins. Keep covered and set aside.
2 medium peaches , 1 (3-inch / 8 cm) fresh ginger, 1 large shallot, 2 tsps. (8 g) granulated sugar, ¼ tsp. (0.25 g) dried thyme leaves , Kosher salt and freshly ground black pepper , 1 tbsp. (15 ml) water
In a wide, shallow dish, stir together the flour, 1 teaspoon (5 g) kosher salt, and ¼ teaspoon (0.5 g) black pepper. Season the pork chops on both sides with salt and pepper, then dredge in the flour mixture, shaking off any excess. Set aside on a clean plate and discard the leftover flour.
¾ cup (90 g) all-purpose flour, 4 boneless pork loin chops
Heat the olive oil in a large skillet over medium heat. Add the pork chops in a single layer and cook, turning once, until golden brown on both sides and cooked through. Cook time will vary based on thickness.
3 tbsps. (45 ml) olive oil
While the pork rests, mash the chutney with a potato masher until slightly chunky. Taste and season with more salt and pepper if needed. Serve the chutney spooned over the pork chops.

Video

Notes

Pork is fully cooked when it reaches an internal temperature of 145°F (63°C).
The chutney can be made ahead and refrigerated for 2–3 days.
Use fresh peaches if possible, but canned or frozen (thawed and patted dry) will work in a pinch.
For easy peach peeling, blanch them in boiling water for 30 seconds or use a serrated peeler.
Nutrition is calculated assuming about 25% of the dredging flour and approximately 1 tablespoon of the oil is absorbed during cooking.

For the best results when making this peach chutney pork chops recipe, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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Nutrition