Pan Seared Pork Chops With Apple Chutney

A new take on a classic.

Directions:

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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

Ingredients:

Chutney:

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


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


Prep Time:
10 minutes

Cook Time:
1 hour, 40 minutes

Total Time:
1 hour, 50 minutes


Servings:
4