Pork Chops with Apple ChutneyIngredients
4 Tablespoons olive oil
2 teaspoons course salt
1 teaspoon freshly ground pepper
4 boneless center-cut pork chops, cut 3/4 inch thick
1 large onion, cut into 1/2 inch dice
4 Granny Smith apples, peeled, cored and cut into 1/2 inch dice
1/2 cup cider vinegar
1/2 cup golden raisins
1 teaspoon ground ginger
1/4 te4aspoon dry mustard
pinch of cayenne pepper
Directions
Heat 2 Tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven. Roast until meat is cooked through, about 5 minutes. Transfer to a platter and let rest.
In a large saucepan, heat remaining 2 Tablespoons olive oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; saute 4 minutes more. Add vinegar, raisins, ginger, mustard and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper and serve over pork chops.
Amanda's Analysis:
These pork chops were very tasty. They were easy to make and I got to use some of the saute-ing skills I learned in our cooking class. The apple chutney had a nice sweet flavor and the pork chops were very moist. I have no major complaints on this dish. I give it 6 spoons.
John's Jibba-Jabba:
Wow, what a birthday treat. Amanda said she would cook me whatever I wanted and I am sure glad I picked these pork chops. They were very scrumptious and made my birthday that much better. The only thing I would change would be the cooking of the chutney. I think it should have been cooked longer to blend the flavors a bit more. Overall this was sure a treat and gets 6 spoons.
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