Pan Seared Pork Chops With Apple Chutney
A new take on a classic.
- Preheat oven to 400°.
- To prepare chutney: In a large saucepan, heat 1 ½ teaspoons vegetable oil over medium heat. Sauté onion, celery and carrots until soft, about 6 minutes. Add apples and cook for 5 more minutes. Add vinegar, apple juice, brown sugar and ginger. Cook for 30 minutes.
- Season pork chops with salt and pepper. In a large sauté pan, heat 1 tablespoon vegetable oil over medium heat. Sear pork chops until golden brown, about 2 minutes per side. Transfer pork chops to a roasting pan and top evenly with the chutney.
- Toss potatoes in remaining 1 ½ teaspoons of vegetable oil. Arrange potatoes around pork chops. Cook in oven for 45 minutes.
Recipe courtesy of Chef Jonathan,
ALDI Test Kitchen
1 ½ teaspoons Carlini Vegetable Oil
½ onion, diced
2 stalks celery, diced
2 medium carrots, peeled and diced
2 Granny Smith apples, peeled and diced
½ cup Tuscan Garden White Vinegar
¾ cup Nature's Nectar Apple Juice
½ cup Baker's Corner Brown Sugar
1 teaspoon ground ginger
4 Roseland Boneless Center Cut Pork Chops
½ teaspoon Stonemill Essentials Iodized Salt
1 teaspoon Stonemill Essentials Ground Black Pepper
1 tablespoon plus 1 ½ teaspoons Carlini Vegetable Oil, divided
8 red skin potatoes
1 hour, 40 minutes
1 hour, 50 minutes