Pan-Seared Pork Chops with Apple & Squash Chutney

Wegmans

Category

Pork is good for you!

Pan-seared pork chops are delicious with the apple and squash chutney. You will not be disappointed. Enjoy!

Ingredients

  • 4 boneless Circle B Ranch pork chops (about 2 lbs.)
  • Flour
  • 3 Tbsp. olive oil, divided
  • 1 large (about ½ lb.) Granny Smith apple, cored and diced small
  • 1 large (about ½ lb.) Red Delicious apple, cored and diced small
  • 1 pkg. (20 oz.) Butternut Squash, diced medium
  • 1 cup apple cider
  • 4 oz. Demi-Glace de Veau
  • 2 Tbsp. granulated sugar
  • 1 Tbsp. fresh sage, cut into fine strips
  • 4 Tbsp. butter
  • 4 tsp. shallots, chopped
  • 4 tsp. thyme, chopped

Directions

  1. Preheat oven to 350°.

  2. Lightly coat chops evenly on all sides with pan searing flour; pat off excess.

  3. Heat 1 Tbsp. oil in ovenproof skillet on MEDIUM-HIGH until oil faintly smokes. Place chops carefully into hot oil. When sides have changed color about ¼ of way up, turn carefully.

  4. Place entire pan in oven. Cook chops to 150° internal temperature, 18-20 minutes. Check by inserting digital thermometer halfway into thickest part.

  5. While chops are cooking, heat 2 Tbsp. oil in another pan over MEDIUM-HIGH, until oil faintly smokes. Add apples and squash; sauté until softened and lightly browned, 6-8 minutes, stirring occasionally.

  6. Reduce heat to MEDIUM-LOW. Add apple cider. Simmer until most of liquid has evaporated, 8-10 minutes. Stir in demi-glace; simmer 2-3 minutes. Stir in sugar and sage. Salt and pepper to taste.

  7. Remove chops from oven; add butter, shallots, and thyme to pan. Baste meat about 30 seconds with butter mixture; serve with the apple & squash chutney.