4 1-inch center cut boneless pork chops, about 6 oz each
1 tsp kosher salt
1/8 tsp pepper
2 TBSP peanut oil
Chutney:
1 TBSP ginger root, peeled and julienne cut
1/2 cup diced yellow onions
1 clove garlic, chopped (about 1 teaspoon)
2 TBSP honey
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp coriander
dash cayenne pepper
1/2 tsp kosher salt
2 apples, peeled, cored, chopped
1 tsp apple cider vinegar
DIRECTIONS
Preheat the oven to 425 degree F. Season the pork chops with the salt and pepper.
Heat the peanut oil in a skillet over high heat. Carefully add the pork chops and brown well on one side, about 2-3 minutes. Turn the chops over and place in the oven. Bake until the chops register 135 degrees F, about 5-6 minutes. Remove the chops from the pan and allow to rest on a plate tented with foil. Place the skillet on the stove.
Turn the heat under the skillet to medium-low. Add the onion, garlic, and ginger root. Slowly cook over medium-low until the onions are beginning to brown and the ginger is tender, 2 to 5 minutes.
Add the honey, cinnamon, cumin, coriander, cayenne and salt to the pan. Stir well and continue to cook over medium-low until the liquid becomes syrupy, about 3 minutes.
Add the apples and vinegar and cook, stirring often, until the apples are tender and the liquid has thickened, about 8 more minutes.
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