Entree: United States – Wyoming – Wyoming Pork Chops with Apple Chutney

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 4 bone-in pork chops, approx. 8 oz (225 g) each
- 1 tbsp (15 ml) vegetable oil for searing
- 1 tbsp (15 ml) olive oil, plus extra as needed
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper, plus more to taste
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) dried sage, crushed

Apple chutney
- 3 cups (450 g) locally grown apples, peeled, cored, and diced (about 3 medium apples)
- 1 medium yellow onion, finely chopped — about 1 cup (150 g)
- 2 tbsp (30 g) unsalted butter
- 1/3 cup (70 g) packed light brown sugar
- 1/4 cup (60 ml) apple cider vinegar
- 1/4 cup (60 ml) apple cider or dry hard cider
- 1 tbsp (15 ml) fresh lemon juice (about half a lemon)
- 1 tsp (2 g) mustard seeds
- 1/2 tsp (1 g) ground cinnamon
- 1/8 tsp (0.5 g) ground cloves
- 1/4 cup (40 g) golden raisins (optional)
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.5 g) black pepper

Rosemary-roasted baby potatoes
- 1.5 lb (680 g) baby potatoes or fingerlings, halved if large
- 2 tbsp (30 ml) olive oil
- 1 tbsp (4 g) fresh rosemary, finely chopped (or 1 tsp dried)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper

Sautéed green beans
- 12 oz (340 g) green beans, trimmed
- 1 tbsp (15 ml) olive oil
- 1 clove garlic, minced (about 1 tsp / 3 g)
- Pinch red pepper flakes (optional)
- 1 tbsp (14 g) unsalted butter
- Salt and pepper to taste

Optional garnish
- 2 tbsp (8 g) chopped fresh parsley

Instructions

Short Description:
Bone-in pork chops grilled or pan-seared and topped with a sweet-tangy chutney made from locally grown apples, served with rosemary-roasted baby potatoes and sautéed green beans for a complete Rocky Mountain main course.

Regional Notes:
This Wyoming version highlights locally grown apples in a warm-spiced chutney and uses straightforward grilling or pan-searing common to Western outdoor cooking. The meal pairs the chops with roasted potatoes and a simple green vegetable to create a hearty, standalone entrée characteristic of Rocky Mountain home cooking.

1. Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss the halved baby potatoes with 2 tbsp (30 ml) olive oil, 1 tbsp (4 g) chopped rosemary, 1 tsp (5 g) kosher salt, and 1/2 tsp (1 g) black pepper. Spread in a single layer and roast for 25–30 minutes, turning once, until golden and tender.
2. While the potatoes roast, make the apple chutney: melt 2 tbsp (30 g) unsalted butter in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Add the diced apples, 1/3 cup (70 g) brown sugar, 1/4 cup (60 ml) apple cider vinegar, 1/4 cup (60 ml) apple cider, 1 tbsp (15 ml) lemon juice, 1 tsp (2 g) mustard seeds, 1/2 tsp (1 g) ground cinnamon, 1/8 tsp (0.5 g) ground cloves, 1/4 cup (40 g) golden raisins (if using), 1/2 tsp (2.5 g) kosher salt, and 1/4 tsp (0.5 g) black pepper. Stir to combine.
4. Bring the chutney to a gentle simmer, then reduce heat to low and cook, uncovered, stirring occasionally, until the apples are soft and the mixture is jammy, about 15–20 minutes. Remove from heat and keep warm; chutney will thicken as it cools.
5. Pat the pork chops dry with paper towels. Rub both sides with 1 tsp (5 g) kosher salt, 1/2 tsp (1.5 g) black pepper, 1 tsp (2 g) smoked paprika, and 1/2 tsp (1 g) dried sage. Let sit at room temperature for 10 minutes while the oven and chutney finish.
6. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tbsp (15 ml) vegetable oil and 1 tbsp (15 ml) olive oil. When the oil is shimmering, add the pork chops (work in batches if necessary) and sear, undisturbed, 4–5 minutes until a deep golden crust forms.
7. Flip the chops and sear the other side 3–5 minutes until the internal temperature reaches 145°F (63°C) measured at the thickest part. If chops are very thick, transfer the pan to the preheated oven for 3–5 minutes to finish. Total cook time will vary with thickness.
8. Transfer pork chops to a plate, tent loosely with foil, and rest for 5 minutes.
9. While the chops rest, finish the green beans: heat 1 tbsp (15 ml) olive oil in a medium skillet over medium heat. Add the minced garlic and a pinch of red pepper flakes and cook 30 seconds until fragrant. Add the trimmed green beans and sauté, stirring, 5–7 minutes until bright green and crisp-tender.
10. Add 1 tbsp (14 g) unsalted butter to the green beans and toss to coat. Season with salt and pepper to taste.
11. To serve, divide the roasted potatoes and sautéed green beans among four plates. Place a pork chop on each plate and spoon 1/4 of the warm apple chutney over each chop. Garnish with chopped fresh parsley if desired.
12. Serve immediately. Leftover chutney keeps in the refrigerator up to 5 days and is excellent warmed with pork or spread on sandwiches.