Spiced Pork Chops with Pear Chutney

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I know, I know it's a little preemptive to start making all these tasty fall dishes when it's just the beginning of September in Oklahoma and tomorrow it could be 95° again but I just love fall food so much so I don't care! 

So I had a bunch of pears that needed to be eaten before they went bad, but it was too many pears to attempt to eat in one sitting. Cue: searching Pinterest for dinner recipes that involve pears until I found this one. 
I've found that pears and apples can be used interchangeably in recipes like these (I made a pear pie once, and everyone swore it was apple) so if you're not a pear fan, just swap them for apples! 
I wasn't 100 percent sure about mixing the chili powder with all these wonderful fall flavors, but it was the perfect combination of spice and sweet! 
This recipe, Cinnamon Pork Chops with Spiced Pears from Favorite Family Recipes, calls for grilling the pork chops. I recently moved to an apartment, so grilling is kind of not an option for me anymore. Refer to the original recipe for grilling instructions. I cooked these in my cast iron skillet over medium heat for about 5 minutes on each side. I was pleasantly surprised with how the brown sugar caramelized on the pork as it cooked. Don't take my word on the cook times, though — every piece of meat is different, and the best way to check for doneness is to use a meat thermometer.
The original recipe doesn't specify bone-in or boneless pork chops. I'm sure either would be fine, but I used boneless pork chops, about an inch thick. 

Rub 'em real good with the spice mix. 

Rub 'em real good with the spice mix. 

Spiced Pork Chops with Pear Chutney

Pork Rub
• 1.5 lbs. pork chops, boneless or bone-in, from 1907 Meat Co.
• 1/4 cup brown sugar
• 1 tablespoon chili powder
• 1 teaspoon cinnamon
• 1 teaspoon garlic powder
• salt and pepper to taste
Pear Chutney
• 3 Bartlett Pears, diced and peeled
• 1/4 cup apple cider vinegar
• 2 tablespoons water
• 1/2 cup brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon chili powder
• 1/2 teaspoon cinnamon
• salt to taste

Rinse the pork chops in cold water and pat dry with paper towels. Mix the rub ingredients in a bowl and rub onto all sides of the chops, thoroughly coating the chops. Let the chops sit at room temperature for about 20 minutes before cooking. This helps ensure even cooking throughout the meat.
While chops are sitting, mix the chutney ingredients in a small sauce pan and cook over medium heat, stirring occasionally, until the pears are soft and the sauce thickens slightly. Set aside.
Heat your skillet over medium heat with just a splash of olive or vegetable oil, enough to lightly coat the bottom of the pan. Place the chops in the pan and be careful not to crowd them. Do it in batches if you need to. Cook about 5-6 minutes on each side, depending on the thickness of your chops, and turn them only once. Use a meat thermometer to make sure they reach 145°F at the thickest part of the meat.
Remove from heat. Cover with foil and let rest for about 5 minutes before cutting and serving.
Serve the chops with the pear chutney and your favorite sides. I served sliced boiled sweet potatoes with butter and salt and pepper! So good.

How did you like it?


Sally Asher is the Communications Coordinator at 1907 Meat Co.

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