Pork seems like a great fall dish to me because it can be served with some awesome fall vegetables and fruits. For some reason my mom always had applesauce when she served pork chops, so when I found this recipe, I decided it needed to be included in my series.
I feel the need to be honest with you on this recipe, though, in that there wasn't a ton of flavor in the pork by itself. The chutney made the dish. Perhaps a bit of sage thrown onto the pork chops might solve this problem, but it was still tasty.
Pork Chops with Apple Chutney
4 tablespoons olive oil
2 teaspoons coarse salt, plus more for seasoning
1 teaspoon freshly ground pepper, plus more for seasoning
4 boneless pork chops, about 3/4-inch thick
1 large onion, cut into 1/2-inch dice pieces
4 apples, peeled, cored and cut into 1/2-inch pieces
1/2 cup cider vinegar
1 teaspoon ground ginger
1/4 teaspoon dry mustard
Preheat oven to 400F. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet.
Saute until golden brown, about 2 minutes; flip.
Cook 2 minutes more; place pan in oven. Roast until meat is cooked through, about 5-8 minutes. Transfer to a platter
Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Saute until translucent and beginning to brown, about 6 minutes. Add apples; saute 4 minutes more. Add vinegar, ginger and mustard. Stir well to combine; cover.
Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper and serve over pork chops.
source: slightly adapted from Martha Stewart