We have been enjoying cool evenings and simple hearty suppers. This skillet meal is perfect served alone or with a baguette and a tossed green salad.
Pork Chops with Apple Chutney
4 boneless center cut pork chops
1 Tablespoon coconut oil
salt and pepper
1/2 yellow onion, chopped
3 tablespoons cider vinegar
2 tablespoons light brown sugar
1 tablespoon butter
1/3 cup chopped crystallized ginger
1 teaspoon curry powder
1/2 teaspoon cinnamon
red pepper flakes to taste
2 large apples peeled, cored, and chopped
1/4 cup dried cranberries
Heat oven to 375 degrees. Heat coconut oil in an iron skillet Add pork chops seasoned with salt and pepper. Brown pork chops 1-3 minutes on both sides, remove from pan, and set aside. In the same pan, add chutney ingredients, scraping up browned bits from bottom of pan with wooden spoon. Cook, stirring for 15 or 20 minutes, until apples begin to soften Tuck pork chops into chutney, making sure all the pork chops are covered. Place iron skillet in oven. Bake 25 minutes, or until pork is cooked through. Serve from skillet garnished with fresh mint or basil.