Pan-Seared Rosemary Pork Chops with a Savory Apple Chutney
Once you’ve seared pork chops in our wild rosemary oil, you’ll never want them any other way again! A well-seasoned, seared chop that’s finished in the oven is a dish to celebrate.
If you top it with the bonus recipe for balsamic-infused apple chutney, you might as well call it Christmas dinner.
See Also: Savory Apple Chutney with Gravenstein Apple White Balsamic
Pan-Seared Rosemary Pork Chops with a Savory Apple Chutney
Once you’ve seared pork chops in our wild rosemary oil, you’ll never want them any other way again! A well-seasoned, seared chop that’s finished in the oven is a dish to celebrate. If you top it with the bonus recipe for balsamic-infused apple chutney, you might as well call it Christmas dinner. Serves 2.
Ingredients
- 2 bone-in pork chops thick cut or regular; adjust cooking times as needed
- Sigona’s Wild Rosemary Olive Oil at least 2 tablespoons
- Kosher salt
- Freshly ground black pepper
- 2 sprigs fresh rosemary
Instructions
- Preheat oven to 400°F. Set an oven-safe, indoor grill pan on the stovetop over medium-high/high heat to warm up.
- Rub about 1 tablespoon of olive oil all over each pork chop, coating all sides. With a heavy hand, season the pork with salt (pork needs a lot of salt to bring out the flavor), followed by a bit of freshly ground pepper.
- Sear the pork for 2 minutes per side, turning once. Place one sprig of rosemary on top of each pork chop, then pop the whole pan in the oven to finish cooking the pork chops (5 to 7 minutes for a regular chop, 10-15 for a thick-cut chop; a good rule of thumb is 5 minutes for each half-inch of meat). Remember to use an oven mitt when removing the pan from the oven. The pork chops are done when the internal temperature has reached at least 145°F.
- Allow chops to rest for 5 minutes off the heat before slicing. Serve topped with a couple tablespoons of the savory apple chutney (recipe follows).
Tried this recipe?Let us know how it was!
Savory Apple Chutney with Gravenstein Apple White Balsamic
Whether used as topping for grilled pork, to grace a cheese board or line the inside of a sandwich, this chutney is simply perfect. The savory notes from the warm spices and onion go well with the sweet tang of the apples and our Gravenstein white balsamic. If you’re looking for something new, try it with a little mild, creamy cheese, such as brie or even cream cheese, on top of an Elegant & English baked apple & custard tea biscuit. Makes about 1 1/2 to 2 cups.
Ingredients
Ingredients:
- 3 Tbsp Sigona’s wild rosemary olive oil divided
- Half a large red onion chopped
- 1/2 tsp kosher salt
- 1/4 tsp allspice
- 1/8 tsp nutmeg
- 1/8 tsp cinnamon
- 1 ” piece fresh ginger peeled and minced or microplaned
- 2 cups diced apples such as Fuji, Gala, Granny Smith, Gravenstein, or Honeycrisp
- 1/4 cup raisins
- 1 Tbsp muscovado sugar can be optional
- 3 Tbsp Sigona’s Gravenstein Apple White Balsamic mix it up, try our Blackberry-Ginger Balsamic
Instructions
- In a medium, heavy-bottomed saucepan, combine the oil, onions, salt, allspice, nutmeg and cinnamon. Cook over medium-low heat, stirring frequently for 2 minutes, then add the ginger and continue to cook, stirring frequently, for about 7 to 10 minutes.
- To the mixture add the apples, raisins and sugar. Stir until the sugar dissolves then add in the remaining oil and all the balsamic. Lower heat to low and simmer the mixture, stirring occasionally, for about 35 minutes or until the apples have softened and the mixture is thickened. Reduce the heat to low if necessary to keep the bottom from scorching while the apples soften.
- Serve warm or at room temperature. Keeps in the fridge in a sealed container for 7 to 10 days.
Tried this recipe?Let us know how it was!
1 Response
[…] See also: Pan-Seared Rosemary Pork Chops with a Savory Apple Chutney […]