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.
Women that grew up in countries outside of the United States, immigrated to America as young adults, raised families and have grandkids, capture my imagination. They’ve escaped war, poverty and oppression, many bringing only the shirts on their back and the recipes from their homelands. And their stories? Makes my life look like a pony ride at a … Full recipe post »
Disclaimer: This is not a recipe you can whip up in 30 minutes. This is a Polish Grandmother Recipe. And anyone who is a Polish Grandmother, or anyone who has a Polish Grandmother, or anyone (like me) who lives next door to a Polish Grandmother, knows that Polish Grandmother Recipes can’t be completed in less than thirty minutes. But … Full recipe post »
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