In a large cast iron pan, heat butter and oil. Using a paper towel, pat pork chops to remove moisture then season with salt and pepper. Place pork in pan and cook on both sides, about 5 minutes each, or until the internal temperature reaches 145 degrees. Remove pork and let it rest for 5 minutes. Serve with apple chutney.

In a medium bowl toss the apples and the lemon juice together. Put the garlic and ginger into the work bowl of a food processor or a blender jar with the apple cider vinegar and process to puree the garlic and ginger.

Transfer the mixture to a medium, heavy-bottomed saucepan, add the sugar and bring to a boil over medium-high heat. Add the garam masala, allspice salt, cardamom nutmeg and cayenne pepper. Stir to blend, let cook for 2 to 3 minutes and then add the apples. Let cook, stirring often until the apples soften and the liquid thickens, 15 to 20 minutes.