When my mid-Western friends think pork, they associate it with apples. When my Southern friends think pork, they are reminded of chutney. I’m a hybrid: A few cylinders running on mid-Western oil, the others on Southern comfort. When I think pork, I think apples and chutney.
This is a quick recipe combining the two favorites. I served this with mashed sweet potatoes which is a favorite of mid-Westerners and Southerners, alike.
I used 1/2-inch boneless, butterflied pork chops. I generally use a thicker chop but I wanted to cook these quickly. Bone-in chops would be fine, too. It only takes about 3 minutes, over medium-high heat, on each side to cook when the chops are thin. As with any sear, don’t shake the pan while searing so a golden brown crust can develop.
My kids gave me an Instant Pot for Mother’s Day. Both passionate cooks, they told me they couldn’t imagine life without the contraption. But, to be honest, I rolled my eyes when opening the box—the last thing I need is another kitchen gadget cluttering my counters. That’s until I spied a yogurt button on the panel. I can make … Full recipe post »
Must pasta insist we default to basil and oregano when seasoning the accompanying sauce? Does Indian cuisine demand we pay homage to proteins with basmati rice, potatoes or Naan? Break free the chains! Particularly now since Al Dente’s latest line of Piccola Pastas have hit market shelves to switch things up. My last post, Pastazanella, was inspired by … Full recipe post »
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