Honey Glazed Pork Chops with Homemade Apple Chutney & Mashed Potatoes
This is a comforting pork chops recipe that combines perfectly seasoned, oven-baked pork chops with a flavorful homemade apple chutney and creamy mashed potatoes.
The pork chops are first seasoned with salt and pepper, brushed with a mild mustard, and then baked in vegetable broth flavored with fresh thyme. The pork chops are then glazed with mustard & honey and seared in a grill pan to achieve a perfect golden crust.
Served alongside a delicious apple chutney and creamy mashed potatoes, this is a must-try recipe by Chef Giorgos Tsoulis.
Honey Glazed Pork Chops with Homemade Apple Chutney & Mashed Potatoes
Ingredients
- 4 large pork chops (bone in)
- 500 ml vegetable broth
- 120 g brown sugar
- 4 sprigs fresh thyme
- 4 tbsp mild mustard
- sea salt flakes
- pepper
- mashed potatoes (optional as a side dish)
For the chutney:
- 750 g red apples chopped
- 350 g brown sugar
- 350 ml apple vinegar
- 250 g blond raisins
- 1 white onion finely chopped
- 1 tsp mild mustard
- 1 tsp ginger powder
For the glaze:
- 100 g honey
- 80 g mild mustard
Instructions
For the chutney:
- Place a saucepan over low heat, pour in all the ingredients, and simmer for 20 minutes, stirring at regular intervals with a spoon until the mixture resembles jam. Once ready, set the chutney aside.
For the pork chops:
- In a rectangular oven pan measuring 35 x 25cm (14 x 10 inch), pour the vegetable broth and thyme.
- Season the chops with salt and pepper, brush them with the mustard, place them in the pan, and sprinkle the sugar over them.
- Bake the chops in a preheated oven at 120°C/250°F for 1 hour.
For the glaze:
- Pour the honey and mustard for the glaze in a bowl and mix with a spoon.
- Once the chops are cooked, brush them with glaze and fry them again in a grill pan over medium heat for 5 minutes on each side.
- Serve the chops with the apple chutney and mashed potatoes.
Enjoy!
Notes
Related: Pan-Fried Pork Chops with Mushroom Sauce
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