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
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.
nutrition information (per serving):
Size
:
based on four servings;
Calories
(kcal):
600;
Fat
(g):
22;
Fat Calories
(kcal):
200;
Saturated Fat
(g):
10;
Protein
(g):
22;
Monounsaturated Fat
(g):
9;
Carbohydrates
(g):
85;
Polyunsaturated Fat
(g):
1.5;
Sodium
(mg):
350;
Cholesterol
(mg):
90;
Fiber
(g):
3;
photo: Scott Phillips
From Fine Cooking 74
, pp. 90c
October 1, 2005
