Instructions

1. In a large sauté pan, heat 1 tablespoon oil over medium heat. Sauté apples and shallot, if desired, until just tender, about 4 minutes. Remove from pan and reserve.
2. Season both sides of chops with kosher salt and freshly ground pepper.
3. Add an additional tablespoon of oil to pan and heat oil to medium high to high heat. Oil should be simmering but not smoking. Add pork and sear on one side 3 minutes, until lightly browned, turn over and sear 2-3 minutes, or until chops are just cooked through, adding additional oil to pan if desired. Transfer chops to a platter.
4. Deglaze pan with apple cider and whisk in chutney. Let reduce to a syrupy consistency, about 3 minutes, over high heat.
5. Reduce heat and return apples and pork chops to pan to reheat. Serve, garnished with parsley, if desired, and pan juices.