Pan-Seared Pork Chops with Apple-Ginger Chutney

3 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice           

1 medium yellow onion, thinly sliced 

1/3 cup raisins 

3 Tbs. minced fresh ginger 

1 cup packed light brown sugar 

1 cup cider vinegar 

4 Tbs. unsalted butter 

1/8 tsp. cayenne 

Kosher salt and freshly ground black pepper 

4 boneless center-cut pork loin chops, about 1 inch thick 

1 Tbs. olive oil 

3 Tbs. chopped fresh cilantro 

Apple chutney makes a delicious sweet-and-sour topping for this family-friendly dinner of boneless pork loin chops. The fruit chutney is quick to make, and would also make a good partner with chicken, turkey or duck.

 

In a large saucepan, combine the apples, onion, raisins, ginger, brown sugar, vinegar, 3 Tbs. of the butter, the cayenne, and 1/2 tsp. salt. Bring to a boil over high heat. Reduce the heat to maintain a lively simmer and cook until the solids are very tender and the liquid has reduced to a juicy, syrupy glaze, 20 to 25 minutes.

 

Meanwhile, once the chutney has been simmering for about 15 minutes, season the pork chops with salt and pepper. In a 12-inch skillet, heat the remaining 1 Tbs. butter with the oil over medium-high heat until the butter foams and just begins to turn a nutty brown. Add the pork chops and cook until the first side is deeply browned, 3 to 5 minutes. Flip the chops and continue cooking until the second side is well browned and the chops are cooked through, 3 to 5 minutes.

 

Stir the cilantro into the chutney and season to taste with salt. Serve the chops topped with the chutney.