Balsamic Glazed Pork Chops with Apple & Onion Chutney


A typical Saturday afternoon includes jammies, catching up on DVRd television shows, and copious amounts of coffee.  Though it’s not in my nature to sleep late, I do enjoy lounging about with Josh.  Saturdays have a tendency to slip away from us.  This morning we settled in for a movie and before we even knew what happened, it was nearly 2:30!  Our tummies were rumbling and I remembered that I’d stashed two smallish pork chops in the refrigerator.  They’d been swimming in aged balsamic vinegar for at least twelve hours.  Because we were so hungry, I knew I needed to whip up something quickly.  I roughly chopped two Red Delicious apples and finely diced a small yellow onion before tossing the chops into a hot pan coated with coconut oil.  Ten minutes later, Josh and I sat down for a hearty lunch that made me secretly think of this.

This recipe is sinfully simple and perfect for a lazy lunch or quick dinner.  Enjoy with something creamy like cheesy polenta or orzo cooked in rich chicken broth and you’re all set.

You’ll need:

  • 2 pork chops
  • 1 cup balsamic vinegar {set aside 1/4 cup}
  • 2 Red Delicious apples, roughly chopped
  • 1/2 small yellow onion, finely diced
  • 2 teaspoons brown sugar
  • 1 tablespoon organic coconut oil
  • Salt & pepper, to taste

Marinate the pork chops in 3/4 cup of balsamic vinegar for at least thirty minutes.  If at all possible, marinate the meat overnight in the refrigerator.  When you’re ready to cook the meat, melt the coconut oil over medium-high heat.  Salt one side of the pork and lay them salted side down in the pan.  Salt & pepper the other side of the pork.  While the meat cooks, roughly chop the apples and finely dice the onion.  After four minutes, flip the chops.  Cook for two to three more minutes. Plate and allow to rest.

Toss the apples and diced onions into the hot oil.  When the onions become translucent, add in the brown sugar and balsamic vinegar.  Place a lid on the pan and allow the poor-man’s chutney to come together for approximately four minutes.

Top the pork chops with the chutney mixture and enjoy immediately.




I apologize for using so many Instagram pictures as of late.  Sometimes pulling out the DSLR is just too cumbersome. 


One thought on “Balsamic Glazed Pork Chops with Apple & Onion Chutney

  1. I have made this several times, but I pair it with Charleston Grits – delicious! Throw in some roasted asparagus and you have a fine feast, indeed.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s