Blueberry Chutney Pork Chops
Time: 45 minutes
Serves: 4
Chef Caroline Chambers invites you to juicy pork chops and the most flavor-packed blueberry chutney! It’s sweet meets savory in the best way — spiced, tangy, and fresh! Elegant, easy, and perfect for summer hosting. You can prep the chops the day before for quick and easy cooking.
Prep Time:
20 minutes plus time for refrigeration
Cook Time:
25 minutes
Serves:
4
Perfect for:
BBQ and Tailgates
Family Style
Ingredients
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 4 bone-in pork chops (1 inch thick)
- 2 packages (6 ounces each) Driscoll’s Blueberries
- 1/2 small red onion, finely diced
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 inch piece fresh ginger, grated or minced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon red pepper flakes
- 2 tablespoons olive oil
Directions
- PLACE 1 tablespoon kosher salt into a small bowl.
- ADD 1 tablespoon brown sugar.
- ADD 1 teaspoon black pepper.
- STIR to combine.
- SPRINKLE salt mixture all over 4 bone-in pork chops.
- RUB salt mixture into chops thoroughly using hands.
- TRANSFER pork chops to a plate.
- COVER loosely with plastic wrap.
- REFRIGERATE at least 30 minutes or up to 24 hours.
- PLACE 2 packages (6 ounces each) blueberries into a saucepan.
- ADD 1/2 small red onion, finely diced.
- ADD 1/4 cup apple cider vinegar.
- ADD 1/4 cup brown sugar.
- ADD 1 inch piece grated or minced fresh ginger.
- ADD 1/2 teaspoon kosher salt.
- ADD 1/8 teaspoon red pepper flakes.
- COOK over high heat until boiling.
- REDUCE heat to medium low.
- SIMMER 10 – 15 minutes and STIR and MASH occasionally until blueberries burst and mixture thickens.
- SET ASIDE blueberry chutney.
- PLACE 2 tablespoons olive oil into a large skillet.
- COOK over medium high heat and SWIRL skillet to distribute olive oil.
- PLACE pork chops into skillet.
- SEAR 4 – 5 minutes until golden brown.
- FLIP pork chops and SEAR 4 – 5 minutes until golden brown and internal temperature reaches 145°F.
- COVER loosely with foil.
- ALLOW to rest 5 minutes.
-
SERVE immediately with blueberry chutney.
Pro tip
Grill them instead: Heat grill to medium-high heat. Cook over direct heat for 6 to 8 minutes per side, or until golden brown and cooked through. If you are experiencing flare ups (it happens sometimes), cook over indirect heat instead.
