Pork Chops with Apple Chutney
Pork Chops with Apple Chutney. We've all heard the phrase "Pork Chops and Apple Sauce." Well here's a new twist to the classic combination.
|olive oil||2 Tbsps|
|coriander seeds||1 tsp|
|cider vinegar||1/4 cup|
|Granny Smith apple||3||peeled, cored, and diced|
|Italian parsley||2 Tbsps||minced|
|salt||1 1/2 tsps||to taste|
|black pepper||1/2 tsp||to taste|
|olive oil||1/4 cup|
|pork chop||4||thin cut|
|salt||1 Tbsp||to taste|
|black pepper||1/4 tsp||to taste|
- In a sauté pan heat the olive oil over medium heat.
- Add the red onion and garlic clove and sauté until the onions are translucent.
- Add the coriander seed, black peppercorn and sugar. Stir in the cider vinegar and honey.
- Add the apples and cook for about 5 minutes covered on low heat. Remove from the heat and set aside.
- Heat an additional sauté pan with olive oil over high heat. Season the pork chops with salt, black pepper, and Italian parsley.
- Fry the pork chops for 3 minutes on each side.
- Place the chutney on a plate and top with the cooked pork chop. Serve immediately.