This apple chutney recipe is a sweet and savory sauce that is usually served with Indian foods but also pairs well with pork chops, pork roast and chicken. This chutney works nicely for glazing a ham or a pork loin roast, the sauce from the roasting pan will be a delicious combination of the drippings and the chutney. It's delicious as well with cheese and can be spooned over crackers for a nice tasting snack.INGREDIENTS
1. Once the chops are in the oven, to make apple chutney pour off any fat used in the skillet to brown the chops. Add the oil and heat over medium-high for a few minutes.
2. Add the onions and apples, stirring occasionally, until softened and browned, about 8-10 minutes.
3. Add allspice, cayenne and continue stirring about 1 minute.
4. Add apple cider and brown sugar and bring to a boil, scraping the browned bits off the bottom of the skillet, until the cider is reduced and slightly thickened, about 3-4 minutes.
5. Season with salt and pepper to taste. Transfer to bowl, making chutney is that easy.
The tenderness or toughness of a pork chop really depends on how much the animal has had to use the muscle. Cuts from the shoulder and leg area are used for movement, is going to be tougher than cuts from the loin, which lies in the upper back section.
Pork is about 30 percent leaner than it was 25 years ago. This is good news for the low fat diets, but this means less flavor, moisture and tenderness, so choosing the proper cooking method for each cut will make a huge difference when preparing pork recipes.
Enhanced or seasoned pork is becoming more and more popular in grocery stores in the United States and Canada. If the pork you have purchased is enhanced do not use a brine solution or add any salt to the recipe. Read this article to learn more about enhanced or seasoned pork.