Pork Chops: 4 fine center-cut pork lion chops
* Apple & Pear Chutney:
- 1 T butter
- 2 Bartlett pears, peeled + cored + diced = ¼ inch cubes
- 1 Granny Smith apple, peeled + cored + diced
- ¼ Cup finely chopped white onion
- 1 medium garlic clove, minced
- 2 T apple cider
- ½ fresh lemon juiced
- 1 T honey
- ½ Cup dried cranberries (these plump up when cooked! so fun!)
- ½ T of cinnamon
- ½ T of nutmeg
- ½ T of brown sugar
- salt & pepper (to taste)
Make chutney: Heat 1 T butter in medium saucepan. Add the pear, apple, onion and garlic. Cook 5-7 minutes, stirring occasionally. Add remaining ingredients through ground ginger, and cook over medium-low heat for 10-15 minutes, stirring occasionally. Season with salt and pepper, to taste.
While chutney is going, grill pork chops: sprinkle and rub with salt and pepper to taste. Cook for several minutes on each side until cooked to desired temperature. Remove from heat and let sit several minutes for juices to distribute.
Or in the alternative, remove chop(s) from grill and place in skillet mixed with chutney and cover under low heat for the last 2-3 minutes of cooking time to flavor.
Just passin' along a great recipe...