Chutney Pork Chops 4 pork loin chops, trimmed 2 tablespoons canola oil 6 tablespoons Neera's Pear Cardamom Chutney Preheat oven to 350 degrees F. Add the oil to an oven proof skillet and brown the chops on both sides. Spoon a tablespoon of the chutney onto each chop and bake for 1 hour. Serve two chops on each plate and top with the remaining chutney. Accompany with roasted garlic mashed potatoes, a green salad and a loaf of crusty bread. Serves 2.