Spiced Maple Glazed Pork Chops with Pear Chutney Recipe; How to prepare it? What are the ingredients? Cooking tips and more. Here is the best "Spiced Maple Glazed Pork Chops with Pear Chutney" recipe we have found so far.

Spiced Maple Glazed Pork Chops with Pear Chutney
Recipe Information

⇓ Scroll down to see full recipe instructions. ⇓


Pear Chutney

  • 2 cups pearsdiced, 1/2-inch (Barlett)
  • 1 cup fenneldiced, 1/2-inch
  • 1 cup butternut squashdiced, 1/2-inch
  • 3 pieces fresh ginger1/4-inch slice
  • 1/2 cup pomegranate juiceor cranberry juice
  • 1/4 cup apple cider vinegaror lemon juice
  • 1 tablespoon honeyor maple syrup, more to taste
  • 1/4 cup pomegranate arils
  • 1 teaspoon dijon mustard
  • 4 mint leavesthinly sliced

Spiced Pork Chops

  • 1 pound boneless pork chops1/2-inch thick, Smithfield All Natural Fresh Pork
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepperfreshly ground
  • 2 tablespoons olive oil
  • 1 teaspoon pure maple syrup


Pear Chutney

  1. In a medium sized pan add cranberry juice, apple cider vinegar and honey; stir to mix. Add pears, fennel, butternut squash and ginger slices. Bring to a boil over medium-high heat, then reduce to medium heat. Cook for 10 minutes, until pears and fennel are crisp-tender. Add pomegranates, cover and cook another 3 minutes, or until butternut squash is tender but not mushy. Remove ginger slices and discard.
  2. Turn off heat and stir in 1 teaspoon mustard. Set aside.

Spiced Pork Chops

  1. In a small bowl combine all spice ingredients; garlic powder, onion powder, paprika, cinnamon, chili powder, salt, and pepper. Evenly sprinkle 1/4 teaspoon of seasoning on each side of the pork.
  2. Heat a large pan over medium heat. Add two tablespoons olive oil to a pan. Once hot carefully add pork chops to pan. Cook 3 minutes on one side, flip and cook for another 3 minutes. Turn off the heat and then lightly drizzle about 1/4 teaspoon maple syrup on the tops of each pork chop. For medium rare, cook to an internal temperature of 135-140°F (followed by a three-minute rest). If you like your pork a little more done, you can cook them to an internal temperature of 160°F.


  1. Serve one pork chop topped with pear chutney. Garnish with freshly sliced mint leaves and cracked black pepper. Enjoy!

Nutrition Facts

Calories 295                      Calories from Fat 117
                                                      % Daily Value*
Fat 13g                                                    20%
Saturated Fat 3g                                  15%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 76mg                              25%
Sodium 456mg                                    19%
Potassium 352mg                               10%
Carbohydrates 24g                               8%
Fiber 2g                                                     8%
Sugar 15g                                                 17%
Protein 22g                                            44%
Vitamin A 2750IU                                 55%
Vitamin C 51.2mg                                 62%
Calcium 60mg                                         6%
Iron 1.4mg                                                 8%
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