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Boneless Pork Chops with Apple Chutney

Boneless Pork Chops with Apple Chutney

4 tbsp. olive oil

2 tsp. coarse salt, plus more for seasoning

1 tsp. freshly ground black pepper, plus more for seasoning

4 (1 ¼ pounds) boneless center-cut pork chops, cut ¾ inch thick

1 large onion, cut into ½-inch dice

4 green apples, peeled, cored, and cut into ½-inch dice

½ cup cider vinegar

½ cup golden raisins

1 tsp. ground ginger

¼ tsp. dry mustard

1 pinch cayenne pepper


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

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