Seared Pork Chops with Apple Chutney

 
Seared Pork Chops with Apple Chutney

Recipe courtesy of Tiffani Thiessen

Ingredients:

  • 2 medium size pork chops, bone in 
  • salt & pepper 
  • 1 tablespoon unsalted butter
  • 1 tablespoon canola oil 
  • Apple chutney, recipe below

Directions:

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.

Serves 2

Apple Chutney

Recipe courtesy of Tiffani Thiessen

Ingredients:

  • 1 1/2 pounds granny smith apples, cored, peeled and cut to 1-inch chunks
  • 2 tablespoons lemon juice
  • 10 cloves garlic, roughly chopped
  • 1 3-inch knob of fresh ginger, roughly chopped
  • 1/2 cup apple cider vinegar
  • 1 cup sugar
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon allspice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper

Directions:

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.

Makes about 1 1/2 cups 

 

Photography by Rebecca Sanabria

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