1 tbsp butter
3 apples, peeled and diced
1/4 cup dried cranberries
3 tbsp brown sugar
3 tbsp cider vinegar
2 tsp fresh ginger, peeled and minced
1/4 tsp salt
1/4 tsp dry mustard
1/8 tsp ground allspice
Pork:
3-4 boneless thick cut pork loin chops
Chile powder, to taste
Garlic powder, to taste
Ground coriander, to taste
Sea salt and freshly cracked, to taste
Melt butter in a small skillet over medium heat. Add apple and sauté 4-6 minutes or until lightly browned. Add cranberries and the remaining ingredients; bring to a boil. Reduce heat, and simmer 10-12 minutes or until apples are tender; stir occasionally. While the chutney simmers, season the pork chops on both sides with the seasonings, to taste. Heat a grill pan that is coated with cooking spray over medium high heat. Add pork to the hot pan and cook 4 minutes on each side or until done. Let the meat rest for 5 minutes before serving with chutney.