For a deeper flavor, consider adding a small knob of grated ginger along with the fennel seeds. If you don't have fresh tomatoes, you can substitute with a 28-ounce can of crushed tomatoes. Reduce the water by half. The chutney can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. Adjust the amount of cayenne pepper to suit your preference for spice.
Pork Chops with Sweet Tomato Chutney
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS12
Elevate your everyday pork chops with this vibrant, Bengali-inspired sweet tomato chutney. The gentle spice and bright sweetness create a delightful counterpoint to the savory richness of the pork.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol93 mg
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Fiber4 g
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Protein40 g
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Saturated Fat8 g
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Sodium667 mg
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Sugar32 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
Prepare the Chutney Base: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the cumin seeds, mustard seeds, and cinnamon stick. Cook, stirring constantly, until the seeds become fragrant and start to pop (approximately 1 minute).
02
Step
20 mins
Simmer the Tomatoes: Stir in the fennel seeds, then add the tomato wedges. Season with cayenne pepper and 1 teaspoon of salt. Pour in the water. Reduce the heat to low, cover, and simmer until the tomatoes are very soft and have broken down (about 20 minutes).
03
Step
3 mins
Sweeten and Glaze: Stir in the sugar. Increase the heat to high and cook until the sugar is completely dissolved. Continue cooking, stirring frequently, until the chutney thickens and becomes glossy (approximately 3 minutes). Remove from heat and set aside.
04
Step
1 mins
Prepare the Pork Chops: Pat the pork chops dry with paper towels. Season generously on both sides with salt and pepper.
05
Step
1 mins
Sear the Pork Chops: Heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the pork chops in the skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
06
Step
8 mins
Cook the Pork Chops: Sear the pork chops for approximately 4 minutes per side, or until they are golden brown and cooked through. A meat thermometer inserted into the thickest part of the chop should read 145°F (63°C).
07
Step
3 mins
Rest and Serve: Remove the pork chops from the skillet and let them rest for a few minutes before serving.
08
Step
1 mins
Serve: Spoon a generous tablespoon of the sweet tomato chutney over each pork chop and serve immediately. Enjoy!
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RECIPE REVIEWS
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Jaden Lang
Jun 26, 2025Quick, easy, and delicious! I will be adding this to my rotation!
Myra Champlin
Jun 20, 2025I made this recipe for a dinner party, and it was a huge hit. Everyone raved about the chutney. It's so easy to make and adds so much flavor. Highly recommend!
Claudine Heller
Jun 9, 2025I found that adding a little bit of apple cider vinegar to the chutney at the end really brightens up the flavors.
Judge Leffler
Jun 5, 2025This recipe is a game-changer! The chutney is so flavorful, and it pairs perfectly with the pork chops. My family loved it!
Misael Vandervort
May 26, 2025I was a little hesitant to try the chutney, but I'm so glad I did. It's sweet, spicy, and tangy – a perfect complement to the pork. I will definitely be making this again!