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Pan-Seared Pork Chops w/Apple-Ginger Chutney Recipe

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This recipe for Pan-Seared Pork Chops w/Apple-Ginger Chutney is from The Waters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice          
1 medium yellow onion, thinly sliced
1/3 cup raisins
3 Tbs. minced fresh ginger
1 cup packed light brown sugar
1 cup cider vinegar
4 Tbs. unsalted butter
1/8 tsp. cayenne
Kosher salt and freshly ground black pepper
4 boneless center-cut pork loin chops, about 1 inch thick (I use bone-in chops)
1 Tbs. olive oil
3 Tbs. chopped fresh cilantro
Directions:
Directions:
In a large saucepan, combine the apples, onion, raisins, ginger, brown sugar, vinegar, 3 Tbs. of the butter, the cayenne, and 1/2 tsp. salt. Bring to a boil over high heat. Reduce the heat to maintain a lively simmer and cook until the solids are very tender and the liquid has reduced to a juicy, syrupy glaze, 20 to 25 minutes
.
Meanwhile, once the chutney has been simmering for about 15 minutes, season the pork chops with salt and pepper. In a 12-inch skillet, heat the remaining 1 Tbs. butter with the oil over medium-high heat until the butter foams and just begins to turn a nutty brown. Add the pork chops and cook until the first side is deeply browned, 3 to 5 minutes. Flip the chops and continue cooking until the second side is well browned and the chops are cooked through, 3 to 5 minutes.

Stir the cilantro into the chutney and season to taste with salt.

Serve the chops topped with the chutney.

 

 

 

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