Moist, tender pan-fried pork chops become exceptional when paired with a bright, tart Saskatoon Berry & Green Apple Chutney. (Skip to the recipe.)

The wedding is over and it was wonderful. With the last decorations packed away, we’re left with happy memories and the satisfaction of a successful cake project. Life is slowly returning to normal after those hectic days when I felt like a mush-brained zombie, unable to tackle even the simplest tasks. My garden took a bit of a hit while I put everything else first.

Jack Frost paid a visit and ended my late-season tomatoes and zucchini, and fall arrived in full color, painting the trees in glorious autumn shades. I’m finally shaking off the post-wedding haze and getting back into the swing of things.

Before the busy stretch, I made these pork chops and they were an instant favorite. The dish balances fruity sweetness with savory richness — a perfect autumn meal that would work any time of year. Although my mother-in-law Mabel always sends me jars of wonderful homemade jam, for this chutney I wanted the chunky texture of whole Saskatoon berries, so I bought a jar specifically for the recipe. If you don’t have Saskatoon jam available, blueberry or raspberry jam would make a good substitute.

To deepen the chutney’s flavor I used a splash of Saskatoon wine I picked up at a local farmers’ market. Its clear, fruity notes accentuated the berries and apples beautifully — we enjoyed the wine with the meal and wished we had a little more to sip. Local market finds like this make meals feel extra special.

The Southwest Edmonton Farmers’ Market is a small, friendly neighborhood market with a great selection of fresh local produce and handcrafted foods. I love that it runs on Wednesday afternoons, which fits my schedule better than busy Saturday mornings. If you can visit a similar farmers’ market near you, seek out local jams and small-batch wines to add layered flavors to your cooking.

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Kitchen Notes: I like using quinoa flour for breading when pan-frying or sautéing. It adds a richer flavor than wheat flour and is gluten free. Keep a labeled zip-top bag of seasoned breading in the freezer and add to it over time — just make sure to keep gluten-free and gluten-containing mixtures separate and clearly marked.

Pork Chops with Saskatoon and Green Apple Chutney

½ cup (60 g) flour (quinoa flour works well)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
4–6 pork chops (pork loin or rib chops), about 1–1½ lb (450–700 g)
1 tablespoon grapeseed or olive oil
1 tablespoon butter

For the Green Apple Chutney:

1 tablespoon butter
1 green apple (Granny Smith), finely diced
½ cup (120 ml) red wine (Saskatoon wine if available)
1 tablespoon Dijon mustard
½ cup (120 ml) Saskatoon jam (or blueberry/raspberry jam)
¼ teaspoon powdered ginger
¼ teaspoon ground cardamom

Combine the flour, salt and pepper in a heavy-duty zip-top bag. Add the pork chops, seal the bag, and shake until the chops are evenly coated.

Heat a heavy-bottomed skillet (cast iron is ideal) over medium heat. Add the oil and butter and heat until the butter sizzles. Add the floured pork chops and sauté until golden brown on each side, turning once. Cooking time will vary with the thickness of the chops.

While the chops brown, sauté the diced apple. Melt the tablespoon of butter in a saucepan over medium heat, add the apple, and cook, stirring often, until the apple is translucent, about 5 minutes.

Pour in the red wine, raise the heat to medium-high, and cook, stirring, until the wine has mostly reduced and the apples have absorbed the liquid. The mixture should be moist with no visible liquid remaining, about 5 more minutes.

Stir in the mustard, Saskatoon jam, ginger and cardamom. Bring to a brief boil, then lower the heat and simmer the chutney for about 2 minutes. Keep it warm while the pork chops finish cooking — ideally they’ll be ready at the same time.

Serve each pork chop topped with a generous spoonful of the chutney and a few green apple wedges. If you have wine left, pour a glass to enjoy alongside the meal for added flavor harmony.

Serves 4–6

Guten Appetit!

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