Pork Chops with Pear Chutney

By Zopmama

Ingredients

• 1 onion, diced
• 3 tablespoons cider vinegar
• 2 tablespoons light brown sugar
• 1 tablespoon unsalted butter
• 1 1 -inch piece peeled fresh ginger, cut into coins
• 1 teaspoon Madras curry powder
• 1 cinnamon stick
• Kosher salt
• Pinch crushed red pepper
• 3 pears, cored, and cut in large dice (Bartlett Pears)
• 2 tablespoons dried cranberries
• 6 (1 inch thick) boneless pork chops
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil

Details

Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

For chutney:
1. In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper. Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic wrap and stir in pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully poke holes in plastic wrap to release steam and set aside.

For pork chops:
1. Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 3 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 3 more minutes. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops.
2. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Return Chops to pan and cook about 2 more minutes, or until chops are done cooking.

Serve chops topped with chutney.

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