Boneless Pork Chops with Apple Chutney

Name: Boneless Pork Chops with Apple Chutney
Yield: serves 4
Ingredients: 4 tablespoons olive oil; 2 teaspoons coarse salt, plus more for seasoning; 1 teaspoon freshly ground black pepper, plus more for seasoning; 4 boneless center-cut pork chops, cut 3/4 inch thick (1 1/4 pounds); 1 large onion, cut into 1/2-inch dice; 4 green apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch dice; 1/2 cup cider vinegar; 1/2 cup golden raisins; 1 teaspoon ground ginger; 1/4 teaspoon dry mustard; Pinch of cayenne pepper

January 26, 2012

Recipe information

Yield
serves 4

Ingredients

4 tablespoons olive oil

2 teaspoons coarse salt, plus more for seasoning

1 teaspoon freshly ground black pepper, plus more for seasoning

4 boneless center-cut pork chops, cut 3/4 inch thick (1 1/4 pounds)

1 large onion, cut into 1/2-inch dice

4 green apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch dice

1/2 cup cider vinegar

1/2 cup golden raisins

1 teaspoon ground ginger

1/4 teaspoon dry mustard

Pinch of cayenne pepper

Preparation

Step 1
Preheat the oven to 400°F. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of the pork chops; add to the skillet. Sauté until golden brown, about 2 minutes; flip. Cook 2 minutes more; place the pan in the oven. Roast until the meat is cooked through and registers 155°F on an instant-read thermometer, about 5 minutes. Transfer to a platter.
Step 2
Meanwhile, in a large saucepan, heat the remaining 2 tablespoons olive oil over medium heat; add the onion. Sauté over medium heat until translucent and beginning to brown, about 6 minutes. Add the apples; sauté 4 minutes more. Add the vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until the apples are very tender but still holding their shape, about 3 minutes. Season with salt and pepper; serve over the pork chops.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsPork Chop Pork Meat Apple Fruit Raisin Dried Fruit Ginger Herbs & Spices Main Dinner Dairy Free Nut Free Gluten Free Sheet-Pan Dinners Roast Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes