Caramelized Apple Chutney Pork Chop

Ingredients

• 1 Yellow Onion
• 1 Granny Smith Apple
• 8 oz Green Beans
• 3 Parsley Sprigs
• 2 Bone-in Pork Chops
• ½ oz Sliced Almonds
• ½ oz Light Brown Sugar
• ½ tsp. Ground Cinnamon
• 1 fl. oz. Apple Cider Vinegar
• ½ oz Dried Cranberries
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Bone-in pork chops have a tendency to curl or “cup” when pan-seared. To prevent this, use a sharp knife to slice very shallow cuts spaced 2” apart into the outer edge of fat on pork chops Serving chutneys as an accompaniment originates in India, and the term encompasses a wide variety of versions. Our version puts a twist on a traditional sweet- vinegary relish by incorporating apples and dried cranberries.

2. 2

   Prepare the Ingredients: Halve and peel onion. Cut halves into ¼” dice. Core apple and cut into ½” dice. Trim ends off green beans. Stem and coarsely chop parsley. Rinse pork chops, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

3. 3

   Prepare the Chutney: Place pan from cooking almonds over medium heat with 2 tsp. olive oil. Add ½ cup onion and apples and cook 3-4 minutes, or until apples begin to brown. Add brown sugar and cinnamon. Cook 2-3 minutes, or until brown sugar starts to caramelize on apples. Add apple cider vinegar, half the parsley (reserve remaining for garnish), and cranberries. Cook 1-2 more minutes, or until vinegar is absorbed. Season with a pinch of salt. Remove to a plate and wipe pan clean. You’ll likely have leftover onion that can be saved for another use!

4. 4

   Heat a medium non-stick pan over medium heat.: Add almonds to pan and carefully toast 3-4 minutes, or until aromatic and beginning to turn brown.

5. 5

   Cook the Pork Chops: Return pan used for chutney and 2 tsp. olive oil to medium-high heat. Add pork chops to hot pan and cook 4-5 minutes per side, or until golden brown and chops reach a minimum internal temperature of 145 degrees. Remove from pan and let chops rest 5 minutes before serving.

6. 6

   Add green beans to pot of boiling water and cook: 5-6 minutes, or until bright green and fork tender. Drain in colander and return green beans to pot. Add 2 tsp. olive oil and toasted almonds. Cook on low 1-2 minutes, or until green beans are coated in oil and warm throughout. Season with a pinch of salt and pepper. Remove from burner, cover, and set aside.

7. 7

   Serve green beans on side of plate. Lay pork chop: against green beans. Spoon caramelized apple chut- ney around pork chop and garnish with remaining recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half goes in chutney and remaining garnishes dish. the recipe before you start–we promise it will be time • Bring a medium pot of lightly salted water to a boil • Place a colander in the sink