Herbed Pork Chops with Apple Chutney

Apple Chutney

2 C. chopped, peeled apples
1/4 C. golden raisins (or regular if that’s all you have on hand)
1/4 C. honey
1 1/2 Tbs. cider vinegar
1/4 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground mustard
1/4 tsp. curry powder

In a large saucepan, combine the apples, raisins, honey, vinegar, salt, ginger, mustard and curry. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until apples are tender.

* I usually double this (sometimes triple) to ensure there's PLENTY for topping the pork chops and saucing up the rice a bit.

Herbed Pork Chops

2 Tbs. flour
1/4 tsp. ground sage
1/4 tsp. dried, crushed thyme
4-6 boneless pork chops (about 3/4 inch thick)
2 Tbs. butter or margarine
1/4 C. chicken broth (or apple sauce or chutney to deglaze the pan)

-On waxed paper, combine flour, sage and thyme. Coat chops lightly with mixture.
-In 10 inch skillet over medium-high heat, melt margarine and cook chops 10 minutes or until browned on both sides. Push chops to one side of skillet.
-Stir in chicken broth (or apple mixture) to loosen brown bits. Reduce heat to low. Cover; cook 3-5 minutes until chops are fork tender. Serve chops with brown rice and apple chutney or applesauce.

-Steph