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Ale Chutney Thyme Pork Chops – Perfect Summer Dinner

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This recipe Ale Chutney Thyme Pork Chops draws on the classic combination of traditional sweet and savory flavors to create a delightfully well-rounded  and tangy dish using chutney, red wine and other jars or bottles you might have received as a gift that you’d like to use.

Chutney Thyme Pork Chops

Perfect for dining on the patio taking in the summer evening, the succulent and fruity nature of this dish is perfectly in season. With a wide range of chutneys, summer bits and wines, this recipe is courtesy of Virginia Hayward, gourmet Hamper Company.

Ingredients Ale Chutney Thyme Pork Chops

4 Pork Chops
Salt and Pepper
Fresh Thyme
8-10 potatoes, sliced
1 large red onion, sliced

Rub the chops and with the salt, pepper and crushed thyme. The red onion should be sliced into strips and scattered over the pork chops before roasting.

Chutney Sauce:
150ml Ale Chutney – Find Real Ale Chutney here –
1 tbsp brown sugar
1 tbsp Dijon Mustard
250ml Cabernet Sauvignon, white
100ml beef stock

Mix all of the ingredients in a mixing bowl along with a crushed handful of thyme. Heat in a saucepan until the juices have emulsified.

Cooking Instructions Ale Chutney Thyme Pork Chops

Cook in the Oven:
– Preheat the oven to gas mark 6, 200C or 390 F.
– Grease a large baking dish with olive oil and finish seasoning the chops with rock salt and cracked black pepper.
– Place the sliced potatoes evenly around the dish and delicately place the pork chops on top, allowing the juices to run into the herb potatoes.
– Pour the sauce evenly over the chops.
– Cook for 25 – 30 minutes until the potatoes are golden brown.

Grill (without potatoes):
– Thick chops require a slower heat in order to cook right through without drying them out.
– Preheat the grill and turn over after one minute.
– Turn the heat down to medium after two minutes and let them cook for a further 8 minutes, turning occasionally.

Serve with green beans, or a peppery rocket and watercress salad.


A summer bite would not be the same without a well suited wine. It is often recommended that a low tannin red often works best with roast and grilled pork. Bearing in mind the fat often clashes with high tannin wines, especially those in varieties of Shiraz.

Although a Cabernet has been used in the chutney, it often sweetens up in the cooking process and combines with the cooking juices from the meat which require a wine with noticeable acidity to help cleanse the palate. Beaujolais is a highly regarded choice with pork, with subtle tones which complement the juices; alternatively Rioja is a popular choice, particularly those with a more floral perfume.

Pork goes perfect together with white wine – often noted for acidity a subtle white marries up perfectly with juicy pork and the sweet fruits noted in the chutney.

Fiano is a popular choice or perhaps a Chardonnay (particularly Californian); preferably a fruitier variety with either peach or vanilla aromas would be a perfect addition for this succulent recipe.



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