Sauteed Boneless Pork Chops with Quick Ginger-Apple Chutney
- 2 (6- to 8-ounce) boneless pork chops, 1/2- to 3/4-inch thick
- Salt and pepper
- 2 tsp vegetable oil
- 1 Granny Smith apple, peeled, cored and cut into 1/2-inch pieces
- 1 shallot, minced
- 1 1/2 tsp grated fresh ginger
- 1/8 tsp ground allspice
- pinch cayene (optional)
- 1/2 cup apple cider or apple juice
Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat pork chops dry with paper towels and season with salt and pepper.
Heat 1 tsp oil in a skillet over medium-high until just smoking. Brown the chops well on the first side, about 3 minutes. Flip chops, reduce heat to medium, and continue to cook until chops register 145 degrees, 5-10 minutes longer. Transfer to a serving platter and tent loosely with aluminum foil.
Add remaining 1 tsp oil, apple, and shallot to fat left in the skillet, cover, and cook over medium-low until apple is softened, 8-10 minutes. Uncover, stir in ginger and spices, and cook until fragrant, about 30 seconds. Stir in cider and accumulated meat juices from the platter, scraping up any browned bits. Bring to simmer and cook until sauce is slightly thickened, about 2 minutes. Taste and adjust salt, pepper, seasonings if desired. Spoon over chops and serve.
Serve with Rice Pilaf.