Honey Glazed Pork Chops with Homemade Apple Chutney & Mashed Potatoes
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Greek, International
Honey Glazed Pork Chops with Homemade Apple Chutney & Mashed Potatoes
Description
This recipe features bone-in pork chops seasoned with salt and pepper then baked in vegetable broth with fresh thyme to keep the meat moist and flavorful. After baking at a low temperature for an hour, the chops are brushed with a honey-mustard glaze and finished by grilling to caramelize the surface.
The apple chutney combines chopped red apples, brown sugar, apple vinegar, golden raisins, onion, mild mustard, and ground ginger cooked down until thick and jam-like. Its sweet and slightly acidic profile pairs well with the savory glazed pork.
Mashed potatoes are served alongside as a classic, creamy base absorbing the sweet and tangy sauces. The dish is well suited for dinner, offering a balance of textures with tender pork, smooth potatoes, and chunky chutney.
The pork can be grilled carefully to avoid burning the glaze and chutney can be made ahead and refrigerated to develop flavors further. The dish assembles quickly once the components are ready.
Ingredients
- 4 large pork chops (bone in)
- 500 ml vegetable broth
- 120 g brown sugar
- 4 prigs thyme fresh
- 4 tbsp mustard mild
- sea salt flakes
- black pepper
- potato optional as a side dish, mashed
For the chutney:
- 750 g red apples chopped
- 350 g brown sugar
- 350 ml apple vinegar
- 250 g raisin blond
- 1 white onion finely chopped
- 1 tsp mustard mild
- 1 tsp ground ginger
For the glaze:
- 100 g honey
- 80 g mustard mild
Instructions
For the chutney:
- Place a saucepan over low heat, pour in all the ingredients, and simmer for 20 minutes, stirring at regular intervals with a spoon until the mixture resembles jam. Once ready, set the chutney aside.
For the pork chops:
- In a rectangular oven pan measuring 35 x 25cm (14 x 10 inch), pour the vegetable broth and thyme.
- Season the chops with salt and pepper, brush them with the mustard, place them in the pan, and sprinkle the sugar over them.
- Bake the chops in a preheated oven at 120°C/250°F for 1 hour.
For the glaze:
- Pour the honey and mustard for the glaze in a bowl and mix with a spoon.
- Once the chops are cooked, brush them with glaze and fry them again in a grill pan over medium heat for 5 minutes on each side.
- Serve the chops with the apple chutney and mashed potatoes.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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