Apple Chutney Chops

First of all, I just want to iterate that I’ve NEVER liked pork chops. Of course, the only way I’d ever had them was plain, so that might explain things. I’m not one of those plain Jane types. Anyway, now that I’ve decided to restrict myself to a semi-Paleo diet, I figured I would try chops, but with a little spin. I found a recipe similar to this online, so I thought I’d give them a whirl - with a few alterations, of course. And they were fantastic. It was just the right amount of sweet to accent the pork and give it a great flavor. Apparently, I am now a fan of pork chops.

6 peeled, chopped Granny Smith apples

1/2 cup honey

3 Tbsp apple cider vinegar

1/2 tsp. ground ginger

3/4 tsp. curry powder

pinch salt and pepper

4 bone-in pork chops

1 Tbsp. extra virgin olive oil

salt and pepper to taste

In a medium saucepan, combine the apples, honey, cider vinegar, ginger and curry. Season with salt and pepper. Bring to a boil. Reduce heat and simmer uncovered for 10-20 minutes or until apples are tender. Meanwhile, in a large skillet, brown chops in oil over medium-high heat for 4-5 minutes on each side. Reduce heat and cook uncovered for 10-12 minutes or until juices run clear. Season with salt and pepper. Top each chop with chutney and serve.