Spiced Pork Chops with Apple Chutney
Ingredients
- Chutney:
- 1 Tbs. butter
- 5 C. (1/4-inch) cubed peeled apple (about 3 apples)
- 1/4 C. dried cranberries
- 3 Tbs. brown sugar
- 3 Tbs. cider vinegar
- 2 tsp. minced peeled fresh ginger
- 1/4 tsp. salt
- 1/4 tsp. dry mustard
- 1/8 tsp. ground allspice
- Pork:
- 3/4 tsp. ground chipotle chile pepper
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. ground coriander
- 1/4 tsp. black pepper
- 4 4-oz. boneless center-cut pork loin chops, trimmed
- cooking spray
- Haricots Verts (Optional Side Dish):
- 2 tsp. olive oil
- 12 oz. haricots verts
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 2 cloves garlic, thinly sliced
Directions
To prepare chutney, melt butter in a non-stick skillet over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork. Coat grill pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with chutney.
To prepare haricots verts, heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add haricots verts to pan; cook 3 minutes, stirring occasionally. Stir in salt, pepper and garlic cloves; cook 5 minutes or until garlic is lightly browned.
