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pork chops with peach ginger chutney

Pork Chops with Peach-Ginger Chutney

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.
Course Main Course
Cuisine American
Keyword Pork Chops with Peach-Ginger Chutney
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 450kcal
Author Cathy


  • 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.


Calories: 450kcal | Carbohydrates: 17g | Protein: 20g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 18g | Cholesterol: 70mg | Sodium: 450mg | Fiber: 1g