Boneless Country Ribs with Apple Chutney

I really wanted to give country ribs a try and I wasn’t disappointed! I made an apple chutney to go with it and some mashed potatoes, gravy and sautéed asparagus on the side. The husband whole heartedly approved of dinner!


2 cups Apple; cored and chopped

1 cup Red Onion; chopped

1 cup Yellow Onion; chopped

3 Tablespoons Butter

3 Tablespoons Sugar

Salt and Pepper to taste

1 ½ Tablespoon Apple Cider Vinegar

1 Tablespoon Lemon Juice

½ teaspoon Cinnamon

1 teaspoon Curry Powder


6 Country-Style Ribs

¼ teaspoon Cayenne

1 teaspoon Cinnamon

2 teaspoons Garlic Powder

1 Tablespoon Smoked Paprika

1 teaspoon Chili Powder

¼ teaspoon Red Pepper Flakes

3 Tablespoons Olive Oil

1 teaspoon Salt 

½ teaspoon Black Pepper

Preheat oven to 375°F. 

Heat a skillet over medium heat and add a pad of butter once hot. Sauté the onions until tender before adding in the apples. Continue to cook until the onions have slightly caramelized, then stir in the remaining chutney ingredients. Reduce heat to low and cover.

In a small bowl, combine the rib spices, seasonings and oil. Rinse and pat dry the pork chops, then rub the spice mixture over the whole chop.

Heat a cast iron skillet large enough for all the chops over medium-high heat. Once hot, add a couple pads of butter and sear the chops on all sides. 

Carefully place the skillet in the oven and bake for 30 minutes or until the internal temperature reaches 145°F.

Cover the chops with foil and rest for 5 minutes before smothering in chutney and slicing.


Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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