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Apricot Chutney Chops

Ready in 20-30 minutes

Serves 4 people

Recipe by Courtney Anderson


4 Pine View Farms pork shoulder chops

Apricot Chutney:

2 cups apricots

1/4-1/3 cup onion

1 Apple

1/2 red pepper

6 dates (pitted and diced)

1/2 cup Apple cider vinegar

1/2 tsp black pepper

1 tsp cinnamon

1 tsp salt

Juice and zest of 1 lemon

1 tbsp olive oil


  1. For the pork chops, preheat oven to 425F In a cast iron pan, heat to high and add in 1 tbsp ghee or butter. Sear chops for 1 minute on each side then cover with apricot chutney. Place in the oven for 20 minutes.
  2. For the chutney: In a small pot add oil, heat to medium and add diced onions, salt and diced dates. Sauté until onions are browned. Finely dice apricots (pits removed), Apple, and red pepper. Add to the pot along with remaining ingredients. Allow to simmer for 20-30 minutes. Remove from heat and pulse in a blender or food processor until desired consistency. Store in an airtight container for up to a week.