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Honey-Glazed Pork Chops with Pear Chutney & Pear Fennel Salad

The licorice flavour of fennel and the sweetness of pears work really well with the peppery notes in arugula – and all are great companions to any pork dish. This Honey-Glazed Pork Chops with Pear Chutney & Pear Fennel Salad makes for a great dinner that’s fresh with flavour!


Honey-Glazed Pork Chops with Pear Chutney & Pear Fennel Salad

25 minPrep Time

30 minCook Time

55 minTotal Time

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  • 4 bone-in pork chops (about 1 lb/500 g, each 1/4-inch/1 cm thick)
  • 1/2 tsp (2 mL) each salt and freshly ground pepper
  • 1 tbsp (15 mL) canola oil
  • 1 tbsp (15 mL) grainy Dijon mustard
  • 1 tbsp (15 mL) Honey
  • 1/2 tsp (2 mL) dried thyme
  • Pear Chutney:
  • 1 tbsp (15 mL) olive oil
  • 1/4 cup (60 mL) finely chopped shallots
  • 2 tsp (10 mL) chopped fresh thyme (or 1/4 tsp/1 mL dried)
  • 1/4 tsp (1 mL) mustard seeds
  • 4 ripe Ontario Bartlett Pears, peeled and chopped
  • 1/2 cup (125 mL) pear nectar
  • 1/4 cup (60 mL) granulated sugar
  • 1/4 cup (60 mL) apple cider vinegar
  • 1/4 tsp (1 mL) hot pepper flakes
  • Pinch salt
  • Pear Fennel Salad:
  • 1 tbsp (15 mL) extra-virgin olive oil
  • 1 tbsp (15 mL) white wine vinegar
  • 1 tsp (5 mL) Honey
  • 1/4 tsp (1 mL) each salt and freshly ground black pepper
  • 6 cups (1.5 L) baby arugula
  • 1 Ontario Bosc pear, cored and thinly sliced
  • 1 cup (250 mL) thinly sliced fennel
  • 1/3 cup (75 mL) crumbled goat cheese
  • 1/4 cup (60 mL) coarsely chopped hazelnuts, toasted


    Pear Chutney:
  1. In small saucepan, heat oil over medium-high heat; sauté shallots, thyme and mustard seeds for 2 minutes or until softened. Add pears, pear nectar, 1/2 cup (125 mL) water, sugar, vinegar, hot pepper flakes and salt; bring to boil. Reduce heat to medium; cook, stirring often, for 20 minutes or until pear is tender and mixture is thickened. Let cool to room temperature.
  2. Preheat oven to 425°F (220°C). Season pork chops all over with salt and pepper. In ovenproof nonstick skillet, heat oil over medium-high heat; cook pork chops for 1 minute per side or until golden brown.
  3. Whisk together mustard, honey and thyme; brush all over pork chops. Transfer skillet to oven; bake for 18 to 20 minutes or until instant-read thermometer registers 165°F (75°C) when inserted into thickest portion of the pork. Let rest for 5 minutes.
  4. Pear Fennel Salad:
  5. Meanwhile, in large bowl, whisk together oil, vinegar, honey, salt and pepper; toss with arugula, pear and fennel until coated. Arrange on shallow platter; sprinkle with cheese and hazelnuts.
  6. Serve pork chops topped with spoonful of chutney, and salad on the side.


- Chutney is also delicious when served with grilled chicken or with a gourmet grilled cheese sandwich.
- Dollop chutney on toasted rounds of baguette, top with crumbled blue cheese and chopped pecans.


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