Sara recommends buttermilk mashed potatoes and a simple spinach salad on the side for these chops. To change things up, try using a different cut of pork chop, or substituting a different dried fruit for the cranberries—cherries, apricots, or raisins, for example. Recipe courtesy of Sara O’Donnell, Average Betty
- 4 New York (top loin) pork chops (boneless, about 1-inch thick)
- 1 1/3 cups orange juice (divided)
- 2 tablespoons soy sauce (divided)
- 1 tablespoon canola oil
- 1/2 cup onions (chopped)
- 2 apples (peeled, cored, and chopped, about 2 cups)
- 1/4 cup dried cranberries (chopped)
- 1 tablespoon ginger (finely minced)
- 1/4 cup rice vinegar
- 3 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- In a medium bowl, combine 1 cup orange juice and 2 tablespoons soy sauce. Transfer to a large resealable bag and add pork. Set aside in the refrigerator for 4 to 6 hours, turning occasionally.
- Meanwhile, in a medium saucepan over medium-low heat, warm oil. Add onion and cook, stirring occasionally, for 3 minutes. Add apple, cranberries, and ginger and cook, stirring occasionally, for 5 minutes. Stir in 1/3 cup orange juice, vinegar, brown sugar, 1 teaspoon soy sauce, and cinnamon. Increase heat to medium-high and bring to a boil. Reduce to a simmer, cover, and cook until liquid is almost entirely absorbed and apples are very tender, 30 to 40 minutes. Set aside to cool to room temperature, then refrigerate if not serving chops within 2 hours.
- Prepare a grill to medium-high heat and lightly oil the grate. Remove pork from marinade; discard marinade. Season pork with salt and pepper and grill pork until internal temperature reaches 145 degrees F, about 4 1/2 minutes per side. Remove chops from grill and let rest 3 minutes.
- Serve chops with chutney.