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Savory Rhubarb Chutney Glazed Pork Chops Easy Crispy Edges Recipe

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A quick and easy recipe featuring bone-in pork chops glazed with a tangy, sweet-tart rhubarb chutney that creates irresistibly crispy edges and juicy meat.

Ingredients

Scale
  • 4 bone-in pork chops, about 1-inch thick (center-cut preferred)
  • 2 cups fresh rhubarb stalks, chopped into 1/2-inch pieces (or frozen)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1/4 cup brown sugar (light or dark)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or neutral cooking oil

Instructions

  1. Prepare the chutney glaze: Heat 1 tablespoon oil in a skillet over medium heat. Add chopped onions and cook until translucent, about 3-4 minutes.
  2. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add chopped rhubarb, brown sugar, apple cider vinegar, Dijon mustard, ground ginger, and red pepper flakes if using. Stir to combine.
  4. Simmer the mixture gently for 8-10 minutes, stirring occasionally, until the rhubarb breaks down slightly and the chutney thickens and becomes glossy. Season with salt and pepper to taste. Remove from heat and set aside.
  5. Prepare the pork chops: Pat pork chops dry with paper towels. Season both sides generously with salt and pepper.
  6. Heat 1 tablespoon oil in a clean skillet over medium-high heat until shimmering. Place pork chops in the pan, leaving space between them. Sear without moving for 4-5 minutes until edges start to brown and crisp.
  7. Flip pork chops and immediately spoon a generous amount of the rhubarb chutney glaze over the top of each chop.
  8. Lower heat to medium, cover skillet loosely with a lid or foil, and cook for another 5-7 minutes until pork reaches an internal temperature of 145°F (63°C). Spoon glaze occasionally over chops to build a sticky, caramelized finish.
  9. Remove chops from pan and let rest for 5 minutes before serving.

Notes

If glaze thickens too much during cooking, add a splash of water or apple juice to loosen it. Keep an eye on heat to prevent burning the glaze. Pat pork dry before searing for crispy edges. Rest meat 5 minutes before serving to lock in juices. Boneless pork chops can be used but watch cooking time closely.

Nutrition

Keywords: pork chops, rhubarb chutney, glazed pork chops, crispy pork chops, easy dinner, quick pork recipe, savory pork, rhubarb glaze

Find it online: https://chrisfeasts.com/savory-rhubarb-chutney-glazed-pork-chops-easy-crispy-edges-recipe/