Tuesday, May 17, 2005

Spiced Pork Chops with Apple Chutney

Spiced Pork Chops with Apple Chutney (Adapted from CL)

For the chutney

1 tablespoon butter
5 cups peeled and cubed (1/4" in size) Granny Smith apples
1/4 cup dried cranberries
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 teaspoons minced fresh ginger
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon allspice

For the pork chops

1 teaspoon ground chipotle chile pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
4 4-ounce boneless center-cut pork chops

To prepare the chutney

In a large skillet, melt butter over medium-high. Stir in apple and sauté until lightly browned, about 4 minutes. Stir in cranberries, brown sugar, vinegar, ginger, dry mustard, salt and allspice. Bring mixture to a boil - reduce heat and until apples are tender, about 5 to 8 minutes.

To prepare the pork chops

Meanwhile, preheat a grill press or grill pan over medium-high.

In a small bowl, mix together chipotle pepper, garlic, coriander, salt and pepper. Season both sides of the pork chops with the chipotle mixture. Brush grill press or pan lightly with oil and add pork - cook about 4 minutes per side, or until done. Serve with chutney.

Makes 4 servings.

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1 comment:

  1. Wow, this recipe looks good. I only have bone-in pork chops in my freezer, but I'm going to make it anyway. I think my slightly picky son will even eat it as he's used to my making applesauce with pork chops. (Okay, okay, I take jarrred applesauce, add a diced apple or two and a bit of brown sugar and cinnamon, but I still call it "making applesauce")