Summary

Ingredients

For the chutney:

• 1 tablespoon butter
• 3 apples, peeled, cored and cut into small cubes
• 1 tablespoon cranberries, dried
• 3 tablespoon sugar, brown
• 3 tablespoon apple cider vinegar
• 2 teaspoons ginger root, fresh, grated
• 0.25 teaspoon ¼ salt
• 0.25 teaspoon ¼ mustard powder
• teaspoon ⅛ allspice, ground

For the meat:

• 0.5 teaspoon ½ cayenne pepper, or chili powder
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ garlic powder
• 0.5 teaspoon ½ coriander powder
• 0.25 teaspoon ¼ black pepper
• 4 pork chop (s)
• Oil, for frying

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Instructions

1. For the chutney, melt the butter in a pan over medium heat. Add the apples and sauté for 4 minutes. Add the cranberries, sugar, apple cider vinegar, ginger, salt, mustard powder and allspice to the apples and bring everything to a boil. Then reduce the heat and simmer the chutney gently for 8 minutes, stirring occasionally, until the apples are soft.
2. While the chutney is simmering, heat a pan with a little oil over medium heat.
3. Mix cayenne pepper or chilli powder with salt, garlic powder, coriander and pepper and add to the chops. Place the chops in the pan and fry until they are nicely browned and cooked, turning only once.
4. Then remove from the pan and serve with the chutney.
5. This goes well with green beans tossed in butter with browned garlic slices and some bread.