Pork Chops with Harissa-Peach Chutney

By: Marge Perry & David Bonom


1 tablespoon + 2 teaspoons of olive oil divided
1/4 cup of red onion finely chopped
1 teaspoon of fresh ginger minced
1 garlic clove minced
1/4 teaspoon of ground allspice
1/8 teaspoon of ground cinnamon
1/2 cup of peach preserves
1 tablespoon of salt divided
4 (5-6 ounce) of boneless center cut pork chops, about 1/2-inch thick
1/4 teaspoon of ground black pepper


  1. Heat 1 tablespoon of the oil in a Circulon skillet over medium. Add the onion, ginger and garlic; cook, stirring occasionally, until slightly softened, 2-4 minutes. Add the allspice and cinnamon; cook 30 seconds. Stir in the preserves, harissa and vinegar; bring to a simmer and cook until very slightly thickened, 2-3 minutes. Remove from the heat and stir in 1/4 teaspoon of the salt.
  2. Heat the remaining 2 teaspoons oil in a Circulon skillet over medium. Season the pork chops with the remaining 3/4 teaspoon salt and pepper. Add to the skillet and cook, turning once, 6 minutes. Add the chutney and cook, turning pork chops to coat, until heated through, 1 minute. Transfer to serving plates and spoon remaining sauce over the chops.