Pork Loin Chops with Cranberry & Pistachio Chutney
As much as the Holidays 🎄 are the most “insane” time of the year, let’s admit it, it’s also gorgeous and colorful. By the end of November all through the beginning of the New Year, there are decorations, props and displays everywhere.
It’s also a great occasion to do the same by beautifully enhancing the recipes like Canard aux Montmorency, Coquilles St Jacques, Pork Tenderloin Vitali, Paella de Marisco, Crown Roast of Pork, Steak Oscar, Lobster Newberg, Mediterranean Leg of Lamb, Escargot con Funghi in Vol-au-vent, and many more.
There’s another one I like serving during December and it’s Pork Loin Chops with Cranberry & Pistachio Chutney! Elegant, tasty and so easy to make 👩🍳, this is an amazing dish perfect to enjoy anytime this month! Fairly quick to make, this is a great entrée to serve during the Holidays…
The combination of cranberries and pistachios along with Port wine and orange juice compliment the protein perfectly. Although the chutney pairs well with pork, there are other delicious options such as chicken, quail, turkey, 🦆 duck or even fish.
This Pork Loin Chops with Cranberry & Pistachio Chutney recipe is quick and easy to make. What takes the most time is to cook the loin chops. They’re normally about 1 ½ to 1 ¾-inches thick and for that reason, cooking time may differ slightly. The best way to know when they’re cooked is to use a thermometer and when the internal temperature reads 140ºF, they’re done.
From start to finish, the chutney takes roughly 15 minutes ⏳. In that mixture, I use Port wine but dry red wine or Sherry are both amazing substitutes. Another one that came to my mind the other day that might work as well is dry vermouth. Its taste is not far off from Port.
Fresh or frozen cranberries can be used but if you opt for the frozen ones, make sure to bring them to room temperature. When they’re in the skillet, if they start bursting too fast, reduce the heat. After the cooking time is up and there are some that haven’t burst, gently break them down a little with the tip of a wooden spatula – we’re not making cranberry sauce and still want some shape to them.
Recently, someone asked me is they’re reheatable. Totally! They can be reheated at 350ºF for about 10 minutes. Another point I forgot to mention, is after they’re baked the first time and cooled to room temperature, they can be chilled in the fridge for up to 2 days but can always be frozen for up to 5 days.
Pork Loin Chops with Cranberry & Pistachio Chutney is a festive recipe. It’s a tasty and classy way to enjoy this protein. Served with steamed vegetables 🥦 and mashed potatoes, this will bring beauty to your table this month…
Bon Appétit! 🍽
Check out these other elegant recipes… 😀
– Sautéed Scallops with Beurre Blanc
– Veal Piccata
– Chicken Cordon Bleu
– Mediterranean Fish Fillet with Tapenade
– Fondue Bourguignonne – Beef Fondue
– Duck Breast with Blood Orange Sauce
– Rack of Lamb with Herbes de Provence
and for even more pork recipes 🐖, click on this link… Recipe Category • Pork
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Pork Loin Chops with Cranberry & Pistachio Chutney
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Ingredients
PORK LOIN CHOPS
- 4 large pork loin chops, patted dry
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 tbsp. olive oil tips & tricks
CHUTNEY
- 1/2 cup shallots, finely chopped
- 1 tbsp. ginger, minced
- 2 large garlic cloves, pressed
- 6 tbsp. Port wine (substitute dry red wine)
- 6 tbsp. orange juice
- 2 tbsp. granulated sugar
- 1/2 tbsp. dried rosemary, chopped
- 1/2 tsp. dried thyme leaves
- 1/8 tsp. cayenne pepper, or to taste
- 1 1/2 cups (6 oz.) fresh or frozen cranberries Footnote
- 1/4 cup pistachios, coarsely chopped and divided
Directions
PORK LOIN CHOPS
- Preheat oven to 375ºF.
- Generously season the chops with salt and pepper on one side only and set aside.
- In a large oven-proof skillet over high heat, add oil and when shimmering, place chops, seasoned side down; season top with salt and pepper.
- Sear until browned, flip them and transfer to the preheated oven. Bake for 15 to 17 minutes or until the internal temperature reaches 140ºF.
- Remove from the heat, transfer the chops to a plate or cutting board and form a tent with a piece of foil to keep them warm while making the chutney.
CHUTNEY
- Return the skillet to the stovetop and keep 1 ½ to 2 tbsp. oil; set the heat to medium.
- When hot, add shallots and sauté for 1 minute.
- Add ginger and garlic; sauté for 30 seconds.
- Add Port wine, orange juice, sugar, rosemary and thyme. Stir until sugar is melted and bring the mixture to a simmer.
- Add cranberries, stir well and cook for 10 minutes or until they have burst.
- About 5 to 6 minutes through cooking, add half pistachios, stir and cook for the remaining time.
- Spoon chutney over the chops, evenly sprinkle on the remaining pistachios and serve immediately with steamed vegetables and mashed potatoes.
Notes
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