Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

pork loin chops with cranberry & pistachio chutney

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Enhance this protein with this quick and easy festive recipe!

►
yield 4 servings
prep time 5 Min
cook time 30 Min
method Stove Top

Ingredients For pork loin chops with cranberry & pistachio chutney

  • PORK LOIN CHOPS
  • 4 lg
    pork loin chops, patted dry
  • ground himalayan pink salt, to taste
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 2 Tbsp
    olive oil
  • CHUTNEY
  • 1/2 c
    shallots, finely chopped
  • 1 Tbsp
    ginger, minced
  • 2 lg
    garlic cloves, pressed
  • 6 Tbsp
    port wine (substitute dry red wine)
  • 6 Tbsp
    orange juice
  • 2 Tbsp
    granulated sugar
  • 1/2 Tbsp
    dried rosemary, chopped
  • 1/2 tsp
    dried thyme leaves
  • 1/8 tsp
    cayenne pepper, or to taste
  • 1 1/2 c
    (6 oz.) fresh or frozen cranberries
  • 1/4 c
    pistachios, coarsely chopped and divided

How To Make pork loin chops with cranberry & pistachio chutney

  • 1
    PORK LOIN CHOPS:
  • 2
    Preheat oven to 375ºF.
  • 3
    Generously season the chops with salt and pepper on one side only and set aside.
  • 4
    In a large oven-proof skillet over high heat, add oil and when shimmering, place chops, seasoned side down; season top with salt and pepper.
  • 5
    Sear until browned, flip them and transfer to the preheated oven. Bake for 15 to 17 minutes or until the internal temperature reaches 140ºF.
  • 6
    Remove from the heat, transfer the chops to a plate or cutting board and form a tent with a piece of foil to keep them warm while making the chutney.
  • 7
    CHUTNEY:
  • 8
    Return the skillet to the stovetop and keep 1 ½ to 2 tbsp. oil; set the heat to medium.
  • 9
    When hot, add shallots and sauté for 1 minute.
  • 10
    Add ginger and garlic; sauté for 30 seconds.
  • 11
    Add Port wine, orange juice, sugar, rosemary and thyme. Stir until sugar is melted and bring the mixture to a simmer.
  • 12
    Add cranberries, stir well and cook for 10 minutes or until they have burst.
  • 13
    About 5 to 6 minutes through cooking, add half pistachios, stir and cook for the remaining time.
  • 14
    Spoon chutney over the chops, evenly sprinkle on the remaining pistachios and serve immediately with steamed vegetables and mashed potatoes.
  • 15
    To view this fabulous "holiday-ish" recipe on YouTube, click on this link >>> https://youtu.be/UkhCcTKlHP0
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT