August 11, 2021

Pork Chops with a Blackberry Chutney

Pork chops are a very versatile cut of meat and you can do so many things with them. Since I love sauces, I made a blackberry chutney to go with this recipe. Depending on the thickness of your pork chops, you may need to sear them and finish them in the oven. The pork chops I used were about 1/2 inch thick and didn’t require any oven time to cook through.

Pork Chops with a Blackberry Chutney

This easy Paleo and gluten-free recipe is a perfect weeknight meal because it comes together quickly. The blackberry chutney has a bright, bold flavor.



  • 2 lbs. boneless pork chops
  • 1 1/4 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 12oz blackberries
  • 1/2 small yellow onion, small dice
  • 1/2 tsp cinnamon
  • 1/4 C honey
  • 1/4 tsp powdered ginger
  • 1 T red wine vinegar
  • 4 T ghee

  1. In a small saucepan on medium-low heat,  add 1 tablespoon of ghee and the diced onion. Sauté the onions until they are translucent, about 5-7 minutes. Add the blackberries, honey, vinegar, cinnamon, ginger, and 1/4 teaspoon of sea salt. Continue cooking for 20-25 minutes, making sure to stir occasionally, and help break the blackberries down by pressing on them with a spoon.
  2. In a large skillet on medium heat, add 3 tablespoons of ghee. Sprinkle the pork chops with 1 teaspoon of sea salt and the pepper. Once the skillet is hot, add the pork chops and cook until they are seared with a nice brown color. Flip the pork chops and cook the other side until they are brown as well.
  3. If you have thicker pork chops, you will want to place them in the oven at 400 degrees for 7-10 minutes to finish cooking. My pork chops were about 1/2 inch thick and I did not need to do this.
  4. Once the pork chops are cooked through, top them with the blackberry chutney and serve.


Did you love this? Let us know!

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe