This recipe delivers a perfect balance of savory and sweet with tender, center-cut pork chops served alongside a vibrant cinnamon-apple relish. The pork is quickly seared for a golden crust and finished in the oven to retain moisture. The relish combines crisp Granny Smith apples, red bell pepper, and fresh ginger with warm spices like curry powder, turmeric, and cinnamon. Toasted almonds add a satisfying crunch, while apple cider vinegar provides a bright acidity that cuts through the richness of the meat. This dish is ideal for a cozy weeknight dinner or an elegant autumn gathering, offering complex flavors that feel restaurant-quality yet remain simple to prepare at home.
Grilled Pork Chops With Cinnamon-Apple Relish
Description
This recipe delivers a perfect balance of savory and sweet with tender, center-cut pork chops served alongside a vibrant cinnamon-apple relish. The pork is quickly seared for a golden crust and finished in the oven to retain moisture. The relish combines crisp Granny Smith apples, red bell pepper, and fresh ginger with warm spices like curry powder, turmeric, and cinnamon. Toasted almonds add a satisfying crunch, while apple cider vinegar provides a bright acidity that cuts through the richness of the meat. This dish is ideal for a cozy weeknight dinner or an elegant autumn gathering, offering complex flavors that feel restaurant-quality yet remain simple to prepare at home.Ingredients
Directions
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Preheat your oven to 375ðF (190ðC).
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Season the pork chops generously on both sides with kosher salt and fresh cracked black pepper.
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Heat a large oven-safe skillet or a heavy pan over medium-high heat with a little oil.
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Sear the pork chops for 2-3 minutes per side until golden brown and crusty.
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Transfer the skillet with the pork chops into the preheated oven.
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Bake for 8-10 minutes, or until the internal temperature reaches 145ðF (63ðC).
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Remove pork from the oven and transfer to a plate to rest for 5 minutes.
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Meanwhile, for the relish: Heat a separate large skillet over medium heat and coat with vegetable oil spray.
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Add diced red bell pepper and onion; sauté for 3-4 minutes until softened.
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Add peeled diced apples, grated ginger, brown sugar, red pepper flakes, curry powder, turmeric, cinnamon stick, cloves, and bay leaves.
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Sauté for another 2 minutes until fragrant.
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Pour in apple juice and apple cider vinegar; bring to a boil.
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Stir in toasted almonds.
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Dissolve cornstarch in 1.5 tablespoons of water and stir into the skillet mixture.
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Simmer for 20 minutes, stirring occasionally, until the relish thickens and reduces.
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Remove cinnamon stick, cloves, and bay leaves from the relish before serving.
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Spoon the warm cinnamon-apple relish onto a serving platter and arrange the rested pork chops on top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 231.0kcal
- % Daily Value *
- Total Fat 10.0g16%
- Saturated Fat 3.6g18%
- Cholesterol 80.0mg27%
- Sodium 62.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 29.0g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure pork chops are cooked to an internal temperature of 145ðF (63ðC) followed by a 3-minute rest for optimal safety and tenderness.
For the relish, Granny Smith apples hold their shape best during cooking. Other firm apples like Honeycrisp can be used as a substitute.
Toasted almonds can be prepared by heating them in a dry skillet over medium heat for 2-3 minutes until fragrant, or purchased pre-toasted.
Leftover relish can be stored in an airtight container in the refrigerator for up to 3 days. It often tastes even better the next day as the flavors meld.
Adjust the amount of red pepper flakes to control the heat level of the relish according to personal preference.
