These savory herb marinated pork chops are the perfect recipe for transitioning to fall. A quick marinade infuses them with flavor and apple chutney adds a sweet-tart finish, making them a perfect pair for Brouilly – the wine we happily poured while crafting today’s recipe.
If you’re anything like us, fall in the air has got you thinking of warmer meals and perhaps…red wines. It’s the perfect time of year for our partners in today’s post – Beaujolais wines. We loved the juicy flavors of this elegant bottle of red.
Beaujolais are made for this transition period because they are great served at room temperature if the weather is brisk or served slightly chilled if the weather calls for a few minutes over a hot grill. And Beaujolais makes whites and rosés as well, if those are more your speed!
And like these wines, herb-marinated pork chops are super versatile and surprisingly approachable. This is one of those recipes that looks fancy, but is really just big fall flavor in a simple package.
The key step to building flavor in this meal is the marinade. Whisk together olive oil, lemon juice, fresh herbs and some garlic and let those pork chops marinate for a bit.
While rosemary and thyme are tried and true, you can use nearly any combination of herbs in the marinade. Over here at the Inquiring Chef homestead, the herb garden is still (!) cranking out fresh herbs faster than we can use them.
Let those chops marinate for anywhere from 30 minutes to 8 hours and they will be tender and packed with flavor by the time you cook them.
Make Apple Chutney
While the pork chops are marinating pour yourself a glass of wine (of course!) and put some apples on the stovetop to simmer in a sweet and tart sauce. The result is a chutney that can just as easily be served over meat or fish as it can be stirred into yogurt or oatmeal for breakfast.
If you’d like to serve the pork chops over a grain, whip that up at the same time. I usually have quinoa or farro in the fridge, so I can just heat it up to round out dinners, but brown rice would be great here as well.
And when it’s time to serve this meal, it’s as simple as searing those chops in a hot skillet or throwing them on the grill.
Because we spent 5 years in Bangkok (land of eternal summer) I never get tired of this time of year when the nights get cooler and the days shorter. It’s a welcome shift from hot summer days to cozy fall nights. And a good glass of wine in hand makes that shift even more delightful.
And as a bonus to today’s post, our friends at Beaujolais wines are giving away an awesome wine picnic set valued at $119! Use the Rafflecopter link below to enter the giveaway.
a Rafflecopter giveaway
Thanks to Beaujolais wines for sponsoring this post and providing the Brouilly we used to create this recipe pairing. And thank YOU sweet readers for supporting our sponsors – they keep the wheels of this blog moving.
- ½ cup Olive oil
- ½ Lemon, sliced into wedges
- 5 cloves Garlic, crushed
- 4 Rosemary sprigs
- 4 Thyme sprigs
- 2 tsp Salt
- 1 tsp Black pepper
- 4 Pork loin chops, center cut bone-in or boneless
- ½ cup Apple cider vinegar
- ½ cup Sugar
- 1 lb Apples, any type, peeled and chopped (tart apples like Granny Smith work best here)
- 1 Tbsp Lemon juice
- 3 cloves Garlic, chopped
- ½ tsp Fresh ginger, grated
- ½ tsp Mustard seeds
- ¼ tsp Coriander seeds (opt)
- Whisk together olive oil, lemon slices (squeeze the juice out and then add the remaining rinds), garlic, rosemary, thyme, salt and black pepper.
- Place pork chops in a baking dish and pour marinade over chops. Refrigerate for at least 30 minutes and up to 8 hours.
- Make chutney. In a saucepan, combine apple cider vinegar and sugar. Bring to a simmer and simmer until sugar dissolves, 3 to 4 minutes. Add apples, lemon juice, garlic, ginger, mustard seeds and coriander seeds. Simmer, stirring occasionally, until the apples are very soft and the chutney resembles a thick jam (large chunks of apples should remain), 25 to 30 minutes.
- Heat a skillet over medium heat and add some cooking oil. Add pork chops and cook on both sides, seasoning with salt and pepper as they cook, until well-seared. (Pork is finished when it reaches an internal temperature of 145F / 63C degrees.)
- Let pork rest, covered for 5 minutes before serving.
- Serve pork with chutney spooned over top and extra fresh rosemary and time sprinkled on top. Serve over rice or grains (quinoa is shown in the photo) if you'd like.
- Note: Apple chutney can be stored in the refrigerator for up to 3 weeks.