Sage Pork Chops with Cranberry Chutney

Wednesday 24 October 2012

Sage Pork Chops with Cranberry Chutney

My Todd is a real meat and potatoes man.  He doesn't care what else is on the menu, as long as it contains some meat and potatoes somewhere along the line. He will tolerate rice every so often  instead of potatoes, but a hefty plate of mash is his first love . . .

Sage Pork Chops with Cranberry Chutney

I think he loves chops most of all when it comes to meat meals . . . lamb chops are quite tasty, but he especially loves pork chops!  The Waitrose in Chester is a small shop, but it sells very tasty Hampshire bred rack pork chops and the flavour is just wonderful.  Succulent and meaty.  We both love them . . . they're the best!

Sage Pork Chops with Cranberry Chutney

There is something very comforting and homey about a breaded pork chop.  When I was a child my mom would sometimes treat us to "Shake & Bake" pork chops.  We loved them.  (Shake & Bake is a North American Crumb mixture that you can get for pork, chicken or fish.  You just dampen the meat, and shake it in the plastic bag included to coat with the crumbs, also included.)

These delicious pork chops are a thousand times better. Tender and tasty and coated with a delicious sage and Parmesan flavored soft bread crumb mixture.  Ohhh . . . these are some good.  The crumbs get all crispy and golden brown . . .  the meat stays succulent and  moist beneath that golden crust . . . nothing on earth tastes better . . . truly . . .

Sage Pork Chops with Cranberry Chutney

Well . . . applesauce is mighty good with them . . . mighty good, all tangy and sweet at the same time . . . just perfect . . . especially if it is made with fabulous Bramley Apples, which are fabulous this time of year and cook up so fluffy.  If you really want to impress, with just a tiny bit of extra effort, you can make a tasty chutney to serve with them!

Sage Pork Chops with Cranberry Chutney

A tangy, sweet and spicy Cranberry Chutney on the side makes this a really special dinner. You don't even need to have any fresh cranberries around, coz this chutney is made completely out of dried fruit!  I always have dried cranberries, sultanas and apples in the larder.  They come in ever so handy!  You just never know when you are going to need a handful or two.  Your family will love this meal.  It's special enough to make them feel like they are having a real treat . . . and special enough to feed to company!

Sage Pork Chops with Cranberry Chutney

You will end up with about 2 1/2 cups of the chutney, but I am sure you will find it so delicious that  you won't have a problem using it all up.  It is great with pork, ham, chicken or turkey.  Try it as a tasty relish in sandwiches!!  Stir it into some chicken salad for a wonderfully scrummy sandwich filling.  It's also quite, quite special served  with a good white farmhouse cheddar and a crusty loaf for a deliciously different ploughman's lunch!

Sage Pork Chops with Cranberry Chutney

*Sage Pork Chops with Cranberry Chutney*
serves 4
Printable Recipe

Mmmm . . . comfort food at it's best.  A tasty crumbed pork chop, tender and juice and accompanied with a tasty Cranberry Chutney.

75g plain flour (3/4 cup)
3 large free range  eggs
2 TBS Worcestershire Sauce
4 to 6 sage leaves, finely chopped
50g fresh bread crumbs (scant cup)
100g fresh finely grated Parmesan Cheese (generous 1/2 cup)
4 good quality pork chops
60ml  vegetable oil (1/4 cup)
salt, pepper and garlic powder to taste

For the chutney:
250g sweetened dried cranberries (1 2/3 cup)
375ml  boiling water (1 1/2 cups)
25g of dried apples, diced (about 1/4 cup)
25g of sultanas (about 1/4 cup)
1 TBS minced crystalized ginger
85ml white wine vinegar (generous 1/3 cup)
3 TBS sugar
1/8 tsp cayenne pepper
1/8 tsp allspice
1/8 tsp cinnamon
1/8 tsp of ground ginger
2 heaping dessertspoons of seedless raspberry jam or red plum jam

Sage Pork Chops with Cranberry Chutney

First make the chutney.  Put the cranberries, apples, sultanas and crystalized ginger into a bowl.  Pour the boiling water over and let sit for 30 minutes.  At the end of 30 minutes, combine the vinegar, sugar, cayenne, allspice, cinnamon and ginger in a saucepan.  Bring to the boil, stirring frequently.  Add the berry mixture.  Bring back to the boil.  Reduce the heat to low and simmer for 5  minutes.  Stir in the jam and remove the mixture from the heat.  Cool to room temperature.  (You can even do this the day before if you wish.)

Put the flour for the chops onto a flat plate.  Beat the eggs and worcestershire sauce together in a shallow pie plate.  Combine the sage leaves, bread crumbs, and Parmesan together in another shallow pie plate.  Trim the fat from the pork chops and season them well all over with some salt, pepper and garlic powder.  Press a pork chop into the flour, coating the meat evenly and shaking off any excess.  Dip the floured pork chop into the beaten egg, allowing any excess to drip off.  Press the egged pork chop firmly in the crumb mixture to coat evenly all over.  Repeat with the other 3 chops.

Heat the vegetable oil over medium heat,  in a heavy bottomed skillet large enough to hold all four chops.  Once heated add the chops and cook for 6 to 7 minutes, so they gently sizzle in the oil and a golden crust forms.  Flip them over and cook for an additional 5 minutes on the other side.

Serve immediately with some of the chutney on the side of each portion of pork.

It goes without saying the Toddster likes plenty of potatoes with his, mashed, baked or fried.  He's a happy camper just so long as he's got some potato to go with his chop!


  1. These breaded chops are on my menu next week. Can't wait!
    We've had a spell of extra warm weather here so I cut back on the heavier foods for a few days. I'll be ready for brisk temperatures to return next week and with it, some fall comfort foods.

  2. Made these last night. Didn't have cranberries so had to forego the chutney. Used spareribs chops from my farmers market and oven baked them. So really delicious with roast potatoes and peas and broad beans from the garden frozen from last year. So far Marie 10/10 from 2 recipes tried. Am making my own mushroom and ale pies after your recommend for Linda McCartney for tonight. Have had her leek, red onion pasties -on special at my coop for £1 per pack. Also delicioulizzie

  3. Instead of a roast today, I decided to make this. I don't think I've ever had a crumbed pork chop before. Mum would make schnitzel but that was with boneless veal steak that's cut very thin and pounded before being crumbed. And I've done the same with chicken, but I've never thought of crumb coating a chop before. You learn something new every day :)

    That chutney is so delicious! I made that yesterday to give it some time to sit. I can see me eating that chutney on home made thin corn crackers with a lovely sharp cheese. In fact that might be lunch tomorrow, with some crudites. The chops were easy to do and the coating stayed on and they fried up beautifully. I had this with roasted potatoes, roasted carrots, brussel sprouts and peas. Very full and very happy!

    1. So pleased you tried this Marie and that you enjoyed. I love crumb coated pork chops better than regular ones. And this chutney is excellent with them. Your dinner, as always, sounds really delicious! Right now I am eating a frozen single serve entree (did not have time to cook anything today.) Its horrible. I don't even know why I buy them. Supposed to be chicken fettuccine, but has maybe 3 tiny bits of chicken, two small pieces of broccoli and few noodles and too much sauce. Blecch! I should know better! xoxo


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