Home Recipes Spiced Pork Chops with Apple Chutney

Spiced Pork Chops with Apple Chutney

by Erika Nicole Kendall

Chutney:
1  tablespoon  butter
5  cups  (1/4-inch) cubed peeled apple (about 3 apples)
1/4  cup  dried cranberries
1  tablespoon  brown sugar
3  tablespoons  cider vinegar
2  teaspoons  minced peeled fresh ginger
1/4  teaspoon  salt
1/4  teaspoon  dry mustard
1/8  teaspoon  ground allspice
Pork:
3/4  teaspoon  ground chipotle chile pepper
1/2  teaspoon  salt
1/2  teaspoon  garlic powder
1/2  teaspoon  ground coriander
1/4  teaspoon  black pepper
4  (4-ounce) boneless center-cut pork loin chops, trimmed
Cooking spray

To prepare chutney, melt butter in a nonstick skillet over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.

To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork. Coat grill pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with chutney.

Slender haricots verts are a pretty and quick-cooking complement to the meal. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 12 ounces haricots verts to pan; cook 3 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 2 thinly sliced garlic cloves; cook 5 minutes or until garlic is lightly browned.

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