Pan Seared Pork Chops with Dried Cherry Chutney

RECIPE: Pan seared pork chops with dried cherry chutney

4 (11 oz) pork chops, frenched bone-in

Olive oil

1 cup mango or apple chutney

1/8 cup dried cherries

1 small diced yellow onion

1 Tbsp sweet chili sauce

1/8 cup red wine vinegar

1 pinch ground coriander

1 pinch ground cinnamon

Salt and pepper (to taste)

Salt and pepper the pork chops while a large sauté pan or skillet is heating up. Sear each side until brown. Let rest, heat oven to 375 degrees. In a small sauce pot sauté onions until soft, add remaining ingredients until it reaches a simmer, turn off and finish cooking pork chops in oven. When plating you can, serve pork over potatoes, rice or whatever you would like. Garnish pork with chutney, fresh herb salad such as baby arugula, cilantro, and chives……..enjoy!

Yeild 4 portions