Ingredients
4 cups chopped peeled apples (3 to 4 apples)1/2 cup golden raisins1/2 cup honey3 tablespoons cider vinegar1/2 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon ground mustard1/2 teaspoon curry powder1 tablespoon canola oil4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
Preparation
For chutney, in a large saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until apples are tender, stirring occasionally.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with chutney.
