A sweet and tangy chutney goes nicely with a simple pan fried pork chop.
Ingredients
681 gm
Pork chop, loin centre cut, bone-in, lean
1/2 medium
White onion
(chopped)
1 medium
Apple
(chopped)
1 cup
Red grape
1/2 tsp
Thyme, fresh
(chopped)
2 tbsp
Balsamic vinegar
1 1/2 tbsp
Maple syrup, pure
1/4 tsp
Sea salt, fine
1/2 tsp
Black pepper
2 tsp
Extra virgin olive oil
Instructions
Heat a large skillet over medium heat.
Season both sides of the pork chops with 1/4 tsp salt and 1/2 tsp pepper.
Add 1 tsp oil to the pan and then add the pork chops.
Cook for about 2-4 minutes per side until almost cooked through, remove from pan and set aside.
Turn heat to medium low and add the other 1 tsp oil, onions and garlic for 1-2 minutes. Add the apples, grapes, and thyme for 3-4 minutes. Add balsamic and maple syrup to the pan for 1-2 minutes, then add chops back to the pan.
Cook for 1-2 minutes, turning the chops in the chutney.
