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Pork Loin Chops with Cranberry & Pistachio Chutney
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5 from 1 vote

Pork Loin Chops with Cranberry & Pistachio Chutney

Quick to make, these Pork Loin Chops with Cranberry & Pistachio Chutney are a tasty and festive recipe to serve during the Holidays!
Prep Time5 minutes
Cook Time30 minutes
Passive Time0 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: International
Keyword Dairy Free, Elegant Cuisine, Gluten Free, Holidays & Events, Pork, Quick & Easy

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

Footnote: If using frozen, bring them to room temperature.