Boneless Pork Chops & Apple Chutney
Pork has forever been known to pair well with apple. If you've never tried it, give this one a go! It'll wake your taste buds up with a tangy punch, then satisfy your sweet tooth from the cooked apples. Absolutely delish.
What you'll need: Serves 4-5
1-2 pounds boneless pork chops
sprinkle of garlic powder
salt and pepper
For the Chutney:
2 granny smith, diced
1/2 onion, diced
1/2 tsp ground ginger
2 Tbsp apple cider vinegar
1 tsp date paste or honey
1/2 tsp dijon mustard
small pinch cayenne pepper
salt and pepper to taste
How to make it:
Start by preheating your oven to 400° F.
Dice your apples (you can peel the skin or leave it on) and the onion. Set aside.
Heat a large skillet on medium-high heat. Generously salt, pepper, and garlic powder both sides of the pork chops. When the pan is hot, pour down a couple tablespoons avocado oil. Add in the chops and let them sear for 4-5 minutes, or until a golden crust is formed. Flip, then transfer the pan to the preheated oven and cook anywhere from 5-20 minutes depending on the thickness of the chop. The center temperature needs to read a minimum of 155° F.
While those are baking in the oven, in a small frying pan, cook the diced apples and onion on medium heat. Add in ginger, apple cider vinegar, date paste or honey, dijon, cayenne pepper, and a nice healthy pinch of salt. Sauté until the apples are tender (but not mush). Taste as you go.
Remove the chops from the oven and let rest, plated. Top with the apple chutney and serve hot.
Enjoy!
This meal a winner to add into your Whole30 menu.