Pork Chops with Apple and Ginger Chutney
Pan seared center cut pork chops finished in the oven and topped with a thick apple and ginger sauce.
servings: 4
total time: 30 minutes
recipe by: Rae
Ingredients
- 4 1-inch center cut boneless pork chops, about 6 oz each
- 1 tsp kosher salt
- 1/8 tsp pepper
- 2 TBSP peanut oil
- Chutney:
- 1 TBSP ginger root, peeled and julienne cut
- 1/2 cup diced yellow onions
- 1 clove garlic, chopped (about 1 teaspoon)
- 2 TBSP honey
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp coriander
- dash cayenne pepper
- 1/2 tsp kosher salt
- 2 apples, peeled, cored, chopped
- 1 tsp apple cider vinegar
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Directions
- Preheat the oven to 425 degree F. Season the pork chops with the salt and pepper.
- Heat the peanut oil in a skillet over high heat. Carefully add the pork chops and brown well on one side, about 2-3 minutes. Turn the chops over and place in the oven. Bake until the chops register 135 degrees F, about 5-6 minutes. Remove the chops from the pan and allow to rest on a plate tented with foil. Place the skillet on the stove.
- Turn the heat under the skillet to medium-low. Add the onion, garlic, and ginger root. Slowly cook over medium-low until the onions are beginning to brown and the ginger is tender, 2 to 5 minutes.
- Add the honey, cinnamon, cumin, coriander, cayenne and salt to the pan. Stir well and continue to cook over medium-low until the liquid becomes syrupy, about 3 minutes.
- Add the apples and vinegar and cook, stirring often, until the apples are tender and the liquid has thickened, about 8 more minutes.
- Serve the pork chops with the chutney.
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