Recipes Ingredients Meat & Poultry Pork Recipes Boneless Pork Chops With Apple Chutney This easy weeknight dinner is ready in under 30 minutes. Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 4 Jump to recipe This easy boneless pork chop recipe is perfect for a fall weeknight. The quick-cooking cut of meat is topped with a tangy-sweet apple chutney, which comes together in about 10 minutes on the stovetop. It features savory sautéed onion and golden raisins, plus a generous splash of apple cider vinegar for brightness. Starting the pork chops on the stove creates a lovely, golden sear while finishing them in a hot oven ensures they’re cooked through (but still juicy). Serve this simple dinner with rice, mashed potatoes, or a crunchy green salad for a satisfying weeknight meal in under 30 minutes. 18 of Our Favorite Recipes With Apples, From Sweet to Savory Dishes Credit: Carson Downing What Is Chutney? This recipe gets a bright lift from a quick apple chutney, which is different to other fruity condiments like compotes and jams. Chutneys originated in India and provide a fresh contrast to otherwise savory flavors. They're often served with dishes like samosas, dosas, and curries. They can be made with any combination of fruits, vegetables, herbs, and spices, and usually call for vinegar or citrus juice, which gives them their signature tanginess. The Best Pork Chops for This Recipe You'll need four boneless, center-cut pork chops for this recipe. Coming from the loin of the pig, these chops are quite lean, so it's important to not overcook them. Shoot for an internal temperature of 145°F before resting, which should keep them nice and juicy. For a more marbled, tender option, you can use boneless rib chops instead. They'll cook in roughly the same amount of time as the loin chops and are less likely to dry out if overcooked. Raw pork chops can be stored in the fridge for 3 to 5 days before cooking. Like all raw meat, it's important to stash pork in the coldest part of the refrigerator, which is generally toward the back of the lowest shelf. Equipment Needed for This Boneless Pork Chop Dinner Peeler: Peeling the apples before dicing will make the chutney more pleasant to eat. We use a Y-shaped peeler, which tends to make the task go more quickly, though a straight peeler works just as well. Oven-proof pan: Use an oven-proof skillet for cooking the pork chops so you can bake them without having to dirty another pan. You'll get the best sear from a cast-iron or stainless skillet, rather than a nonstick one. High-sided skillet: To make the chutney, we like using a large, high-sided skillet which allows for plenty of room for the apples to cook; if you don't have one, use a large saucepan instead. We don't recommend using a skillet with sloped sides as it will become very full and make it difficult to stir the chutney. Directions Credit: Carson Downing Preheat oven; sauté pork chops: Preheat oven to 400°F. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Sauté until golden brown, about 2 minutes; flip. Cook 2 minutes more; Credit: Carson Downing Credit: Carson Downing Move pan to oven and cook: Transfer pan to oven. Roast until meat is cooked through and registers 145°F on an instant-read thermometer, about 5 minutes. Transfer to a platter. If you don't have an instant-read thermometer, you'll know the pork is cooked through when the meat is firm when gently pressed and the juices run clear. Credit: Carson Downing Cook onion, add apples: Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Sauté over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; sauté 4 minutes more. Credit: Carson Downing Add remaining ingredients and cook; serve over pork chops: Add vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops. Credit: Carson Downing Variations Dried fruit: Instead of golden raisins, use an equal amount of purple raisins, dried currants, or finely chopped dried apricots. Fresh ginger: If you have fresh ginger on hand, mince a tablespoon of it and swap it in for the dried version. What to Serve With This Boneless Pork Chop Dinner Simple sides: To round out the meal, consider a pot of fluffy brown rice or opt for something more aromatic like our golden saffron rice. Feeling like potatoes instead? Try our foolproof mash or these crispy roasted red potatoes. Autumnal salads: For a crunchy element, try one of our go-to fall salads like shredded Brussels sprout recipe or our lacinato kale salad with roasted squash. Or, for a salad and side in one, give these roasted carrots with quinoa, this dish features umami-rich miso paste for delicious depth of flavor. How to Use Up Leftover Chutney This recipe makes quite a bit of chutney, so you're likely to have some left over. Refrigerate it in an airtight container for up to one week and serve it with roasted bone-in chicken thighs or our sage-and-garlic-crusted pork tenderloin recipe. Leftover chutney also makes an excellent accompaniment to cheese or charcuterie boards. 5 More Weeknight-Friendly Pork Recipes to Try Pork Chops With Apples and Onions Pork Paprikash Crispy Breaded Pork Cutlets Pork Scaloppine Pork Tenderloin With Kale Salad Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.