Serves: 4

Prep: 15 minutes

Cook: 30 minutes

Ingredients:

Chutney:

3 Apples, peeled, cored and cubed (I used Gala apples)

2 tbsp Butter

1/2 cup Dried Cranberries

2 tbsp Brown Sugar

1 tbsp Apple Cider Vinegar

1/4 tsp All-Spice

1/2 tsp Dry Mustard

4 Pork Chops

Seasoning:

1/2 tsp Chipolte Pepper

1/2 tsp Ground Coriander

1/2 tsp Ground Garlic

1/2 tsp Salt

1/2 tsp Pepper

Directions:

Preheat oven to 350 degrees.  In a bowl combine all of the seasoning ingredients and mix well. Sprinkle seasoning on both sides of all the pork chops and place on a grill pan over high heat. Brown for 4 minutes on the first side then flip and brown for an additional 3 minutes. Place grill pan with the pork chop in the oven and bake for 15-20 minutes or until the pork chops reach an internal temperature of 155 degrees. 

While pork chops are in the oven get started on making the chutney by combining the apples and butter in a large sauce pan and cook for 5 minutes, until apples become slightly brown. Then add in the cranberries and cook for an additional 2 minutes. Stir the remaining chutney ingredients with the apple mixture, cook for an additional 8 minutes on low heat.

Take pork chops out of the oven and allow for the juices to redistribute, about 5 minutes. Serve with the apple cranberry chutney piled over top of the pork chop and enjoy!