Grilled Pork Chops With Apple Chutney – Simple, Juicy, and Comforting

Juicy grilled pork chops and a bright, tangy apple chutney make a perfect match. The smoky meat pairs beautifully with sweet apples, warm spices, and a touch of vinegar. This meal feels a little special but stays weeknight-easy.

You’ll get bold flavor without fuss, and the leftover chutney is a bonus for tomorrow’s lunch. If you’re craving something hearty, fresh, and reliable, this is it.

What Makes This Recipe So Good

• Balanced flavors: The chops bring savory richness, while the apple chutney adds sweet-tart brightness and gentle spice.
• Quick cooking: Pork chops grill fast, and the chutney comes together in one pan in about 20 minutes.
• Flexible: Use any firm apple, swap spices to your taste, and grill indoors or outdoors.
• Great for leftovers: Extra chutney is amazing on sandwiches, cheese boards, or spooned over roast chicken.
• Approachable for all skill levels: Simple steps and easy-to-find ingredients.

Ingredients

• Pork chops: 4 bone-in pork chops, about 1-inch thick (8–10 ounces each)
• Olive oil: 2 tablespoons, divided
• Salt and pepper: 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper (plus more to taste)
• Garlic powder: 1 teaspoon
• Smoked paprika: 1 teaspoon (optional but great for grill flavor)
• Fresh thyme or rosemary: 1 tablespoon chopped (or 1 teaspoon dried)

• For the apple chutney:
• 2 medium firm apples (like Honeycrisp, Gala, or Granny Smith), peeled and diced
• 1 small yellow onion, finely chopped
• 1/2 cup dried cranberries or golden raisins
• 1/3 cup apple cider vinegar (or white wine vinegar)
• 1/4 cup brown sugar (light or dark)
• 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground)
• 1/4 teaspoon ground cinnamon
• Pinch of red pepper flakes (optional)
• 1/4 teaspoon salt, plus more to taste
• 1 tablespoon butter (or another tablespoon olive oil)

• To serve (optional): Lemon wedges, fresh herbs, and a simple green salad or roasted potatoes

Step-by-Step Instructions

1. Prep the pork chops: Pat the chops dry with paper towels. In a small bowl, mix 1 tablespoon olive oil, salt, pepper, garlic powder, smoked paprika, and herbs.

   Rub this all over the pork chops. Let them sit at room temperature for 15–20 minutes while you make the chutney.
2. Start the chutney: Heat a medium skillet over medium heat. Add 1 tablespoon olive oil and the butter.

   Add the chopped onion with a pinch of salt and cook 3–4 minutes, stirring, until softened and lightly golden.

3. Add apples and spices: Stir in the diced apples, ginger, cinnamon, and red pepper flakes if using. Cook 2–3 minutes until the apples start to soften around the edges.
4. Simmer: Add the dried cranberries, vinegar, and brown sugar. Stir to combine.

   Reduce heat to medium-low and simmer 10–12 minutes, stirring occasionally, until the apples are tender and the liquid turns syrupy. Taste and adjust salt, sugar, or vinegar as needed. Turn off the heat and keep warm.

5. Preheat the grill: Heat a gas or charcoal grill to medium-high (about 425–450°F).

   For an indoor option, heat a grill pan over medium-high and lightly oil the grates or pan.
6. Grill the chops: Brush the grill grates with a bit of oil. Place the pork chops on the hot grill. Cook for 4–5 minutes per side for 1-inch chops, turning once, until the internal temperature reaches 140°F for juicy, slightly pink chops (they’ll rise to 145°F while resting).

   If your chops are thinner, start checking at 3 minutes per side.

7. Rest the meat: Transfer the chops to a plate, tent loosely with foil, and rest for 5–7 minutes. This keeps them juicy.
8. Finish and serve: Spoon warm apple chutney over the chops. Add a squeeze of lemon if you like, and sprinkle with fresh herbs.

   Serve with a crisp salad, mashed potatoes, or grilled vegetables.

How to Store

• Cooked pork chops: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave at 50% power until warmed through.
• Apple chutney: Keeps well for 1 week in the fridge. It tastes even better the next day.

  You can also freeze it for up to 2 months; thaw in the fridge and warm on the stovetop.

• Meal prep tip: Make the chutney ahead and grill the chops fresh for best texture.

Why This is Good for You

• Lean protein: Pork chops (especially center-cut, trimmed) give you high-quality protein to support muscle and keep you satisfied.
• Micronutrients: Pork provides B vitamins like thiamin and B6, while apples bring fiber and antioxidants.
• Balanced plate: Pairing the chops with a veggie side and the fruit-based chutney keeps things flavorful without heavy sauces.
• Smart sweetness: The chutney uses apples and dried fruit for natural sweetness, so you can keep added sugar modest.

What Not to Do

• Don’t overcook the chops: Going past 145°F internal temperature dries them out. Use a thermometer and rest the meat.
• Don’t skip the seasoning: Salt, pepper, and herbs make a big difference in a short cook time.
• Don’t cut into the meat right away: Resting lets juices redistribute and keeps every bite tender.
• Don’t rush the chutney: It needs a few minutes to turn glossy and jammy. If it’s watery, simmer a bit longer.
• Don’t use mealy apples: Choose firm varieties so the chutney holds texture.

Alternatives

• Different protein: Try boneless pork loin chops (reduce grilling time slightly), chicken thighs, or turkey cutlets.

  Adjust cooking times to reach safe internal temperatures.

• Apple swaps: Pears work beautifully. You can also mix apples with diced peaches in summer.
• No dried fruit: Use chopped dates or skip entirely and add a little extra apple and a touch more brown sugar.
• No vinegar: Use lemon juice or orange juice for a softer acidity. Add a pinch more salt to balance.
• Spice variations: Add mustard seeds, a pinch of curry powder, or star anise for a different vibe.
• Grill-free: Pan-sear the chops in a cast-iron skillet over medium-high 3–4 minutes per side, then finish in a 375°F oven to 140°F internal.

FAQ

How do I keep pork chops from drying out?

Rest them at room temperature before cooking, season well, and cook to 140°F before resting to 145°F.

Use 1-inch thick chops if you can. Thicker chops are more forgiving and stay juicier.

Can I make the chutney ahead?

Yes. Make it up to 3 days in advance and store in the fridge.

Warm gently on the stove with a splash of water if it’s too thick.

What apples are best for chutney?

Use firm apples that hold shape, like Honeycrisp, Granny Smith, Pink Lady, or Fuji. Avoid very soft or mealy apples, which can break down quickly.

Do I need bone-in chops?

Bone-in chops have great flavor and stay a bit juicier, but boneless work too. Reduce cook time slightly for boneless chops and watch the temperature closely.

Can I use a sugar substitute?

You can use maple syrup or honey for a natural swap.

For non-sugar sweeteners, choose one that’s heat-stable and start with less, then adjust to taste.

What sides go well with this?

Try roasted sweet potatoes, garlicky green beans, a simple arugula salad with lemon, or buttered egg noodles. The chutney ties it all together.

Is the chutney spicy?

Only if you add the red pepper flakes. It’s easy to keep mild or make it slightly spicy.

Adjust to your preference.

Can I freeze the pork chops after cooking?

Yes. Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge and reheat gently to avoid drying out.

Wrapping Up

Grilled Pork Chops with Apple Chutney is a simple way to bring big flavor to your table.

The chops cook quickly, the chutney is easy, and the combination tastes like a cozy night in. Keep this recipe handy for busy weeknights, casual guests, or any time you want a satisfying meal without complication. With a little prep and a hot grill, you’ll have something that feels special in under 45 minutes.