To pay homage to our fascination with the sweet and savory balance in chutneys, we introduced Apple Cranberry Chutney shortly after Old Farmhouse Chutney in 1995. With the same idea of creating a fruity, relish-like condiment to be used in various ways, we honed in on the flavors of our local harvest in the fall – apples and cranberries. By taking those sweet elements and blending them with the right amount savory, we knew we were onto something good.
We respect this age-old collaboration between sweet and savory and worked hard to perfect all of our truly authentic tasting chutney recipes. Our Apple Cranberry Chutney, as delicious as it is unique, is one of our personal takes on the classic tradition. This delectable hallmark is full of sweet, ripe apples, tart cranberries and a wonderful array of flavorful herbs and spices. Inspired by our love for exciting flavor combinations and expanding our chutney collection, and inspired by New England’s bountiful cranberry and apple harvests, this chutney experience is all our own.
It’s especially great with spicy dishes, on seasoned meats or served on crackers with cheese. Truth be told, this chutney can bring out the best in all kinds of foods. A personal favorite of ours is using Apple Cranberry Chutney as the base of our sauce to top Savory Stuffed Pork Chops. Reduced chicken stock, bourbon and chutney mingle together in a pan sauce that dreams are made out of – it makes for the kind of meal that is easy enough to enjoy on a weeknight, but packs a flavor punch that is reminiscent of a Sunday dinner.
Savory Stuffed Pork Chops
- 2 (8-ounce) pork rib chops, about 1-inch thick
- 1 Tablespoon fresh sage, chopped
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 4 Tablespoons vegetable oil
- 1/4 cup chopped onion
- 1/4 cup finely chopped celery
- 1/2 cup crumbled, toasted cornbread (or cornbread stuffing mix)
- 1/2 cup finely diced green apple, peeled, if desired
- 2 Tablespoons dried cranberries
- 1 cup plus 2 Tablespoons chicken stock
- 2 Tablespoons bourbon
- 1/2 cup Stonewall Kitchen Apple Cranberry Chutney
- Preheat oven to 350°F.
- Turn chops on side, and using a sharp knife, cut a pocket in each chop.
- Combine sage, salt and pepper and pat it into chops. Set aside.
- Heat 2 Tablespoons oil in a large, ovenproof skillet.
- Add onion and celery and cook over medium-high until lightly browned, 4-5 minutes.
- Stir in cornbread, apples and cranberries and 2 Tablespoons chicken stock. Divide stuffing between chops. If there is extra stuffing, wrap it in foil and bake to be served with the pork chops. Wipe the pan clean.
- Heat remaining oil in skillet over medium-high heat. When hot, add stuffed pork chops and cook several minutes until caramelized and golden brown on both sides.
- Finish pork chops by baking, placing the skillet in the oven and bake 30-40 minutes until cooked through.
- Meanwhile, reduce remaining 1 cup stock to 1/2 cup. When chops are done, remove from oven and place on warm plate.
- Pour bourbon into skillet and reduce by half.
- Stir in stock and Apple Cranberry Chutney.
- Bring to a boil and stir to heat through. Spoon over chops and serve.