Braised Pork Chops with Cranberry Walnut Chutney

Braised Pork Chops with Cranberry Walnut Chutney
Source: The Diabetes Cookbook/Diabetes Forecast. Recipe Credit: . Photo Credit: Photography by Terry Doran; Food Styling by Skyler Myers; Styled by Stacey Heston.

Here’s a tasty and festive holiday entrée for the winter season!

Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.

This recipe featured in:

Diabetes Forecast Magazine

  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    1 pork chop + 2 Tbsps. chutney
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 pork chop + 2 Tbsps. chutney
  • Amount per serving Calories 345

  • Total Fat 17g
    • Saturated Fat 3.5g
  • Cholesterol 60mg
  • Sodium 85mg
  • Total Carbohydrate 24g
    • Dietary Fiber 3g
    • Total Sugars 14g
  • Protein 25g
  • Potassium 620mg


  • loin-cut bone in pork chops
  • Spike seasoning (salt-free, (or other all-purpose seasoning like Mrs. Dash))
    1 tbsp
  • black pepper
    1/2 tsp
  • nonstick cooking spray
  • olive oil (divided)
    1 tbsp
  • large onion (sliced)
  • low sodium chicken broth (low-sodium, fat-free)
    1 1/2 cup
  • medium shallot ((or small onion), diced)
  • cranberries (dried)
    1/3 cup
  • maple syrup
    1 tbsp
  • balsamic vinegar
    2 tbsp
  • Dash red pepper flakes (crushed)
  • water
    1/3 cup
  • unsalted walnuts (chopped)
    1/3 cup


  1. Preheat the oven to 375 degrees F.

  2. Trim any visible fat from the pork chops and pat dry with a paper towel. Season both sides of each chop with the salt-free seasoning and black pepper.

  3. Add 1 1/2 Tsps.. of olive oil and a generous amount of cooking spray to an oven-safe dutch oven or a large skillet heated over high heat.

  4. Once the oil is hot, sear each side of the four pork chops until golden brown on each side.

  5. Sprinkle the sliced onions over the pork chops and pour the broth on top.

  6. Cover and bake in the oven for 45 minutes or until the pork chops are fork tender.

  7. While the pork chops are braising, add the remaining 1 1/2 Tsps.. of olive oil to a small nonstick skillet over medium heat. Add the shallots (or onions) and sauté until they begin to caramelize.

  8. Add the remaining chutney ingredients except the nuts and simmer until almost all of the liquid evaporates and the chutney is thick and syrupy.

  9. Stir in the nuts and remove from the heat. Set aside to cool slightly. The chutney should be served at room temperature.

  10. Once the pork chops are done braising, remove the chops from the dutch oven and set aside, leaving the onions and liquid in the pan. Put the dutch oven back on top of the stove over medium high heat. Simmer until almost all of the liquid is evaporated. Pour over the pork chops.

  11. Serve one pork chop with 1/4 of the onions and 2 Tbsps. of the chutney

  • Recommended

    Made this for dinner tonight 10/21/18 it was absolutely fantastic. My husband and I had never had Chutney before thankfully our first was this one. The only thing I changed was added a little more Maple Syrup to the chutney.