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Prep Time
10 mins
Total Time
30 mins


1 tsp
garlic powder
5 mL
1/2 tsp
each smoked paprika and salt
2 mL
pinch cayenne pepper
pork chops (each 6 oz /175 g bone-in or 4 oz/125 g boneless)
2 tbsp
canola oil
30 mL
2 cups
halved, seedless red grapes
500 mL
shallots, finely diced
1/3 cup
75 mL
1/4 cup
red wine vinegar
60 mL


Step 1

Mix together garlic powder, smoked paprika, salt and cayenne pepper; set aside. Pat dry pork chops with paper towel. Rub spice mixture onto all sides of chops. Heat oil in large skillet set over medium-high heat. Cook chops 3 to 5 min. per side, until browned and internal temperature reaches 71˚C (160˚F).

Step 2

Meanwhile, in medium saucepan, stir together grapes, shallots, sugar and vinegar. Bring to a boil then reduce to a rapid simmer for 8 to 10 min., until grapes and shallots soften. Cool about 5 min. to let sauce to thicken slightly. Serve pork chops with chutney.


Serve pork chops and chutney with roasted carrots and potatoes.
Alternatively, spice pork chops with a mixture of 1 tsp (5 mL) paprika, 1 tsp (5 mL) ground cumin, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) ground cinnamon.
Serve leftover chutney with Brie or mozzarella.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
12 g
Saturated Fat:
2 g
34 g
1 g
30 g
70 mg
28 g
360 mg
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