Pork Chops with Apple-Pear Chutney

I’m gonna be honest with you tonight – posting a cute little blog story is just not on my priority list! Finishing my wedding programs, however, is – so I’m gonna make this short.

Real short.

Mom – thanks for this awesome chutney recipe!
Everyone else – I’d like to introduce you to an awesome chutney recipe!

But seriously – on pan-fried pork, this chutney is divine. It’s more of a Fall/Winter recipe, thanks to the apples and yummy carmelized cinnamon flavors – but deliciousness isn’t dependent on the season. Alongside a huge pot of creamy mashed potatoes, it just doesn’t get any more yummy or comforting.

Pork Chops with Apple-Pear Chutney

4 center-cut pork chops
1 TBS butter
salt + pepper

1 TBS butter
1 pear, peeled + cored + diced
1 granny smith apple, peeled + cored + diced
1/4 C finely chopped white onion
1 medium garlic clove, minced
2 T apple cider or white vinegar
1 T fresh lemon juice
1 T honey
1 T dried cranberries (these plump up when cooked! so fun!)
sprinkle of cinnamon
sprinkle of nutmeg
sprinkle of allspice
sprinkle of ground ginger
salt and pepper

Make chutney: heat 1 T butter in medium saucepan. Add the pear, apple, onion and garlic. Cook 5-7 minutes, stirring occasionally. Add remaining ingredients through ground ginger, and cook over medium-low heat for 10-15 minutes, stirring occasionally. Season with salt and pepper.

While chutney is going, pan fry pork chops: sprinkle with salt and pepper. Heat 1 T butter over medium-high heat in large skillet. Add pork chops. Cook for several minutes on each side until cooked through. Remove from heat and let sit several minutes for juices to distribute.

Serve chutney alongside pork chops.

I did say that a huge pot of mashed potatoes is a “must,” didn’t I?
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