- 3 BC Tree Fruits apples, peeled, seeded and cut into small chunks
- 1 tbsp (15 mL) brown sugar
- 2 tbsp (30 mL) orange juice
- 1/2 tsp (2.5 mL) orange zest
- 1 tbsp (15 mL) balsamic vinegar
- 1/2 tsp (1 gram) ground cardamom
- ¼ tsp (pinch) cayenne pepper
- ¼ tsp (pinch) salt
- 3/4 tsp (1.5 grams) poppy seeds
- 4 medium-sized (5.5 oz) (156 g) pork chops (boneless or bone in)
- In a medium saucepan over medium heat, add apples and brown sugar. Toss to coat apples with sugar and cook apples for 3 minutes.
- Add orange juice, orange zest and balsamic vinegar. Cook apples, stirring occasionally, for 4 to 5 minutes until they begin to soften and absorb some of the liquid.
- Add ground cardamom, cayenne pepper, salt and poppy seeds. Cook for another 2 minutes. At this point most of the liquid will be absorbed and the apples with be soft and slightly broken down but will still have some texture.
- Remove from heat and allow to cool slightly. (At this point, the chutney can be cooled down completely and placed in the refrigerator for use at another time. It will keep in the fridge for five days).
- Place pork chops on a cutting board. With a sharp knife, slice into the side of the pork chop making a deep cut. Do not cut all the way through. This will create a pocket which will hold the chutney.
- Divide chutney evenly between four pork chops. Season pork chops with salt and pepper on both sides.
- Preheat oven to 350 F/175 C. Heat a large frying pan on medium-high heat and add 1 tbsp. of vegetable oil.
- Place the seasoned pork chops into the frying pan and sear on both sides – about 4 minutes per side.
- Place pork chops on a baking sheet and bake in the oven for 12 to 15 minutes (depending on the size of the pork chops). Remove from oven. Let rest 3 to 5 minutes before serving.
For more recipes, visit www.bctree.com