Ingredients: 2 apples peeled and chopped,4 bone in pork chops,½ cup brown sugar,½ cup brown sugar,1 tablespoon butter,1 small can of pineapple slices with juice, pineapples chopped in large chunks,3 tablespoons peeled minced fresh ginger,1/3 cup dried Tart Cherries or golden raisins,Juice from 2 large limes,1 large mango, peeled, cut in small cubes,1 medium size onion, thinly sliced,2 tablespoons of parsley,1/3 cup of red wine vinegar,salt and pepper to taste
Instructions:
- In a large saucepan combine all the above ingredients. Bring to a boil, reduce heat to maintain a simmer, and cook until all the solids are very tender and the liquid is reduced to a juicy, syrupy glaze, around 25 to 30 minutes.When the chutney has been simmering for 15 minutes, season the chops with salt and pepper. In a large 12 skillet, heat the remaining 1 tablespoon of butter over medium heat.
- Add the chops and cook until the first side is nicely brown, 3 to 5 minutes. Turn the chops and continue cooking until the second side is well browned and the chops are cooked through, 3 to 5 minutes.Stir in the parsley into the chutney and adjust seasoning if need to.
- Serve the chops topped with the chutney.
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