Sweet apples and tangy cranberries are a perfect match for tender pork chops. This fresh, DIY chutney is full of bright flavours, both sweet and savoury!
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
340 g
Pork Chops, boneless
360 g
Yellow Potato
170 g
Green Beans
1 unit
Gala Apple
50 g
Shallot
14 g
Parsley and Thyme
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tsp
Garlic Salt
¼ cup
Dried Cranberries
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Honey
1.5 tbsp
Unsalted Butter*
(Contains Milk)
2 tsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Before starting, preheat the oven to 425°F.Wash and dry all produce. Cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
While potatoes cook, trim, then halve green beans. Roughly chop parsley. Strip half the thyme leaves off stems (use all for 4 ppl), then finely chop. Peel, core, then cut apple into 1/4-inch pieces. Peel, then finely chop shallot.
Pat pork dry with paper towels, then season with pepper and 1/2 tsp garlic salt (dbl for 4 ppl). Sprinkle with half the thyme. Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side, then transfer to a baking sheet. Roast in the middle of the oven until cooked through, 10-12 min. Carefully wipe pan clean.
Heat a medium pot over medium heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until tender, 2-3 min. Add apples, cranberries, honey, mustard, vinegar, remaining thyme and 1/4 cup water (dbl for 4 ppl). Bring to a simmer, stirring occasionally, until chutney thickens and apples soften slightly, 4-6 min. Cover and set aside.
While chutney cooks, heat the same pan (from step 3) over medium. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1 tsp oil (dbl for 4 ppl) and remaining garlic salt. Season with pepper, then toss to coat.
When potatoes are fork-tender, reserve 1/2 cup potato cooking water (dbl for 4 ppl), then drain and return potatoes to the same pot, off heat. Roughly mash in half the reserved potato cooking water, half the parsley, remaining garlic salt and 1 tbsp butter (dbl for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with pepper. For a lighter consistency, add more potato cooking water, 1-2 tbsp at a time, if desired. Thinly slice pork. Divide pork, potatoes and green beans between plates. Spoon chutney over pork. Sprinkle remaining parsley over top. (TIP: Any leftover chutney can be saved and refrigerated for up to 2 days. Serve with grilled cheese or cheese and crackers!)