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Pan-seared Pork Chops with Cranberry Apple Chutney

4 Servings


Gluten Free Low Sodium

Nutritional Facts Per Serving

27 g
22.7 g
1.4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 359
  • Fat 18 g
    • Saturated   5.1 g
    • + Trans 
  • Cholesterol 83 mg
  • Sodium   84 mg
  • Carbohydrate 22.7 g
    • Fibre   1.4 g
    • Sugars  
  • Protein 27 g
    • Vitamin A 2 %
    • Vitamin C 8 %
    • Calcium 4 %
    • Iron 9 %


Soak the cranberries in 1/2 cup of warm water for 30 minutes; drain well and set aside. Melt the butter in a skillet over medium heat. Add the onion and ginger and cook until tender, about 3 to 4 minutes. Add the apples and cook 1 to 2 minutes more. Add the soaked cranberries, brown sugar, apple and lemon juice, cinnamon and cloves and cook, stirring occasionally, until the mixture begins to thicken slightly. Remove from the heat; cool to room temperature. Store in the fridge until ready to use.

Heat the oil in a large skillet set over medium-high. Season the pork with salt and pepper; pan-fry 3 to 4 minutes per side, or until just cooked through. Serve each pork chop with a generous spoonful of the chutney.

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