Pork Chops with Apple Chutney

Because NYC still dealing with the aftermath of Hurricane Sandy, my husband and I have been off work all week. The subways have only just started running again, and there are still a lot of places shut down. As a result, we are starting to go a little stir crazy. I feel very lucky that we were not really affected, but David and I are so tired of being cooped up that we have started running errands just to get out of the house.

I haven't been cooking much, since we have TONS of leftovers from our party, but today, we stopped into the local butcher's shop, and could not resist buying these magnificent boneless pork chops. They were thick cut, and we couldn't pass them up.

4 boneless pork chops
2 apples, cored, peeled, and diced
1 small white onion, diced
1/4 cup apple cider vinegar
1/4 cup chopped raisins
1/4 tsp dry mustard
1/2 tsp ground ginger
Pinch cayenne pepper
salt and pepper to taste
1 tbsp olive oil

Preheat oven to 400 degrees.

In a saucepan over medium heat, heat olive oil. Add onions sauteing until soft, about 2-3 min. Add apples, vinegar, raisins and spices, cooking until apples soften, about 3-4 more minutes. Remove from heat.

Meanwhile, heat oven proof skillet on stovetop over medium heat. Season pork chops with salt and pepper, and add to skillet, browning chops on both sides, approx 2-3 minutes a side. Remove skillet from stovetop, and put in oven, baking for an additional 5-6 minutes.

Remove chops from oven, top with chutney, and enjoy!