These Apple Chutney Chops are a slam dunk into the dinner basket. The chutney is super simple to make and has sweet and tart notes with a hint of curry. It’s served over pan-fried pork chops and rice for a fast and elegant meal.
4 cups chopped peeled apples (3 to 4 apples)
1/2 cup golden raisins
1/2 cup honey
3 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
1/2 teaspoon curry powder
1 tablespoon vegetable oil
4 (6 ounces each) boneless pork loin chops
1. For chutney, in a large saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until apples are tender, stirring occasionally.
2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°F. Let stand 5 minutes before serving. Serve with chutney.
Recipe from Quick Cooking Magazine
I saw Andrew Bird in concert last night for the first time.
I’ve been a fan for years, so imagine my delight when I learned that he was going to play in a music hall one town over from me. I usually have to drive a good distance to see my favorite acts.
I know how talented Mr. Bird is from the hundreds of listens to his songs, but seeing him live was just incredible. His violin is a natural extension of his body, his whistling crisp and clear and his voice so very seductive in its perfect range. He’s one fine looking man, too.
Check out Andrew Bird on his Wesite, where you can learn of upcoming US and Canadian tour dates (If you can get tickets…GO! You won’t be sorry.) and buy the music.