Pork Chops with Warm Apple Chutney

Servings: six

Ingredients

6 pork loin chops, 1-inch thick
2 tablespoons olive oil
1 11-ounce can tomatillos
2 chipotle chilis in adobe sauce
1 tablespoon agave
4 cloves garlic
2 jalapeno chilis, seeded and chopped
Kosher salt and fresh ground pepper

Apple Chutney

2 tablespoons butter
1 small onion, diced
1 red bell pepper, diced
1 jalapeno chili, seeded and diced
2 oranges zest and juice
2 tablespoons rice wine vinegar
2 tablespoons agave
3 tart apples, peeled and diced

Directions

Begin preparation one day in advance.  Place olive oil and next 6 ingredients into a blender.  Puree until smooth.  Place pork chops in large sealable bag.  Top with marinade and refrigerate overnight.

Preheat oven to 350.  Remove pork chops from marinade and let sit at room temperature for 30 minutes.  In a large oven-proof skillet heat 2 tablespoons olive oil over medium high heat.  Sear the pork chops on each side for 2 minutes.  Place skillet in oven and bake for 15 minutes.

For the Apple Chutney: in a medium saucepan, heat butter over medium heat.  Add onion, bell pepper and jalapeno.  Sauté for 10 minutes, until vegetables have softened.    Add orange juice and zest, vinegar and agave.  Simmer for 5 minutes.  Add apples and simmer until apples are tender, about 8 minutes.  Season with salt and pepper.  Keep warm over low heat until ready to serve.  To plate, top each pork chop with a little apple chutney and serve.