Cayenne-Pomegranate-Pineapple Chutney Pork Chops

By Shaylie

Ingredients

• 1 CUP CUBED FRESH PINEAPPLE, WITH JUICE (CANNED WORKS, TOO)
• 1 CUP POMEGRANATE SEEDS
• 1/2 CUP WHITE ONION, ROUGHLY CHOPPED
• 1/4 CUP PINEAPPLE JUICE
• 1 TABLESPOON CAYENNE PEPPER
• 1 TABLESPOON BROWN SUGAR (I would replace with maple syrup)
• 1/4 CUP FRESH CILANTRO, ROUGHLY CHOPPED
• 2 TEASPOONS OLIVE OIL
• 4 4 CENTER-CUT PORK CHOPS (I LIKE MINE V,INCH THICK)
• SALT AND BLACK PEPPER TO TASTE

Preparation

Step 1

1. Make the chutney: In a medium saucepan over medium-high heat, combine pineapple, pomegranate, onion, pineapple juice, cayenne pepper and brown sugar. Bring mixture to a simmer, cooking for 10 minutes. Mixture will thicken and reduce a bit—that's perfect.

2. Meanwhile, season the chops with salt and pepper. In a separate saucepan over medium-high heat, place the chops in the hot oil, and cook for 4 to 5 minutes per side, or until golden brown.

3. To serve, generously cover the chops with the chutney and enjoy watching your guests dig in!