Pork Loin Chops with Cranberry-Peach Chutney

Top these pan-seared pork chops with cranberry-peach chutney for a quick and easy skillet meal!

Pork ribs

Cut: Pork Loin Chops
Prep Time: 5 minutes

Cook Time: 25 minutes
Number of Servings: 4




  • 4 Canadian pork loin chops, boneless, 1-inch (2.5 cm) thick                    
  • 1/2 tsp (125 mL) salt
  • 1/4 tsp (1 mL) ground black pepper
  • 1 Tbsp (15 mL) canola oil                                                


  • 2 Tbsp (30 mL) canola oil
  • 1/4 cup (60 mL) red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup (250 mL) whole berry cranberry sauce
  • 3 Tbsp (45 mL) apple cider vinegar                        
  • 2 Tbsp (30 mL) brown sugar                        
  • 2 Tbsp (30 mL) grated ginger root                        
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground nutmeg
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) ground black pepper                        
  • 1 large peach, cut into slices


  1. Preheat oven to 400°F (200°C ). Season chops with salt and pepper.
  2. In large oven-proof skillet heat oil over medium-high heat. Sear chops on both sides and transfer pan to oven. Alternatively, brown chops in large frying pan on both sides and transfer to a rack on a rimmed baking sheet lined with foil for easy cleanup.
  3. Roast chops 5-6 minutes per side or until an instant-read thermometer registers 155 °F (68 °C). Remove chops from oven onto a clean plate and tent loosely with foil; let rest 3-5 minutes before serving with chutney.                                

For the chutney:

  1. In small saucepan over medium-high heat, heat oil. Add onion and garlic; sauté until softened, about 5 minutes. Add remaining ingredients, except peach slices; simmer, about 3 minutes.
  2. Add peach slices and simmer an additional 1-2 minutes, depending on firmness of peach.

Tip: Chops and other cuts from the loin are their tender and juicy best when cooked to a rosy centre. Always allow larger cuts of meat to rest for a few minutes before serving.



Nutritional Analysis



4 servings


1 Pork Loin Chop 3 Tbsp (45 mL) Chutney

Per Serving
Calories 240
Total Fat 9 g
Saturated Fat 1.5 g
Cholesterol 65 mg
Carbohydrates 11 g
Fiber 0 g
Sugars 9 g
Protein 27 g
Sodium 490 mg
Potassium 478 mg