Pork Chops with Tomato Chutney
For a quick appetizer, spread softened goat cheese or cream cheese on crackers, and spoon chutney on top. It can also be used as a filling for omelets or as a topping for baked potatoes.
- 3 tablespoons olive oil
- 1 medium onion, chopped (about 1 cup)
- 1 teaspoon mustard seeds
- 1 can (14.5 ounces) whole tomatoes, with juice
- 1/4 cup cider vinegar
- 1/4 cup golden raisins
- 4 teaspoons dark-brown sugar
- Coarse salt and ground pepper
- 4 pork loin chops, (each 1/2 inch thick and 6 to 8 ounces)
Make chutney: Heat 1 tablespoon oil in a small skillet over medium heat. Add onion and mustard seeds; cook, stirring occasionally, until onion is golden, about 8 minutes.
Add tomatoes, breaking them up with a spoon. Stir in vinegar, raisins, sugar, and 1/4 cup water; season with salt and pepper. (Yellow raisins, which are plumper and sweeter than dark ones, are often used to make chutneys.) Bring to a boil, and reduce heat; simmer, stirring occasionally, until mixture has thickened, about 15 minutes. Set chutney aside.
Meanwhile, generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if necessary) until browned and cooked through, 3 to 4 minutes per side. Serve with chutney.