Pork Chops with Tomato Chutney

By markemilw

This sweet-and-sour chutney can be used in many ways; double the recipe and you can refrigerate the extra in an airtight container up to one week. For a quick appetizer, spread softened goat cheese or cream cheese on crackers or toasted bread, and spoon chutney on top. It can also be used as a filling for omelets or as a topping for baked potatoes. When chilled, the chutney makes a delicious condiment for a roast beef sandwich.

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, chopped (about 1 cup)
• 1 teaspoon mustard seeds
• 1 can (14.5 ounces) whole tomatoes, with juice
• 1/4 cup cider vinegar
• 1/4 cup golden raisins
• 4 teaspoons dark-brown sugar
• Coarse salt and ground pepper
• 4 pork loin chops, (each 1/2 inch thick and 6 to 8 ounces)

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Make chutney: Heat 1 tablespoon oil in a small skillet over medium heat. Add onion and mustard seeds; cook, stirring occasionally, until onion is golden, about 8 minutes.

Add tomatoes, breaking them up with a spoon. Stir in vinegar, raisins, sugar, and 1/4 cup water; season with salt and pepper. (Yellow raisins, which are plumper and sweeter than dark ones, are often used to make chutneys.) Bring to a boil, and reduce heat; simmer, stirring occasionally, until mixture has thickened, about 15 minutes. Set chutney aside.

Meanwhile, generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if necessary) until browned and cooked through, 3 to 4 minutes per side. Serve with chutney.