Seared Pork Chops with a warming spiced Pear Chutney
  • Two bone-in loin pork chops
  • Salt and pepper to season
  • 1 tablespoon butter
  • Olive oil for searing the chops
  • Spiced Pear Chutney:
  • ½ cup packed light brown sugar
  • ½ cup cider vinegar
  • 2 Tablespoons seeded and minced jalepenos
  • 2 inch cinnamon stick
  • 1 whole clove
  • 2 pounds firm ripe pears (5 cups), peeled, cored, and cut into ½ inch pieces
  • 1 cup finely diced yellow onion
  • ¼ cup dried cranberries
  • ¼ cup chopped crystalized ginger
  • 1 teaspoon mustard seeds
  • 1 teaspoon grated fresh ginger
  • salt
  1. Chutney:
  2. Combine the sugar, vinegar, jalapeno, cinnamon stick, and clove in a large heavy duty sauce pan. Cook over medium high heat until the sugar is completely dissolved, 3-4 minutes.
  3. Stir in the pears, onions, cranberries, crystalized ginger, mustard seeds, fresh ginger and ¼ teaspoon salt. Reduce the heat to medium low, cover, and simmer, stirring occasionally until the mixture is soft and the liquid is reduced, about 45 minutes. Uncover and continue to simmer until the liquid has almost evaporated, about 10 more minutes. Remove the cinnamon stick and clove. Keep on warm while you sear the pork chops.
  4. Pork Chops:
  5. Pat the pork chops dry on both sides. Sprinkle all sides generously with salt and pepper. In an iron skillet, heat olive oil until very hot. When you gently touch the pork to the pan, it should sizzle. Add the meat and cook for 3–5 minutes, or until browned. Turn and cook the other side until browned (minimum internal temperature of 145 degrees F so I take my pork chops off at 140 degrees F). Before the temperature hits 140F, add a Tablespoon of butter to the pan and gently coat the pork chops for added richness and browning. IF the pork chops are browning on the outside too fast, pop the skillet into the oven at 350 degree F. With an instant read thermometer poked into the meat, heat until internal temperature has reached 140˚F.
  6. Heat up the chutney in a separate pot while the pork chops are resting on a cutting board. Spoon the chutney over the chops and serve. Easy and very delicious!
Recipe by Thyme at