Categories: Pork

Ingredients

• Chutney:
• 1 tablespoon butter
• 2 cups (1/4-inch) cubed peeled apple (about 2 apples)
• 1/8 cup dried cranberries
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons cider vinegar
• 1 teaspoons minced peeled fresh ginger
• 1/8 teaspoon salt
• 1/8 teaspoon dry mustard
• 1/8 teaspoon ground allspice
• Pork:
• 3/4 teaspoon ground chipotle chile pepper
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 2 (4-ounce) boneless center-cut pork loin chops, trimmed
• Cooking spray

Directions

1. To prepare chutney, melt butter in a nonstick skillet over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.

2. To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork. Coat grill pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with chutney.

3. Slender haricots verts are a pretty and quick-cooking complement to the meal. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 12 ounces haricots verts to pan; cook 3 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 2 thinly sliced garlic cloves; cook 5 minutes or until garlic is lightly browned

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