Pan Seared Pork Chops with Cherry Fig Chutney
Author: Heather Holland
Serves: 4
- 4 pastured pork chops
- 1 C fresh or frozen cherries, halved
- ½ C apple cider
- ½ C dried figs, roughly chopped or quartered
- 2 TB coconut sugar
- 1 tsp red wine vinegar
- ¼ tsp sea salt (+ more to taste)
- ¼ tsp black pepper (+more to taste)
- 1 TB snipped fresh rosemary, divided
- 1 TB olive oil
- In a small saucepan stir together cherries, apple cider, figs, coconut sugar, and ½ TB rosemary.
- Bring to a boil, then reduce to a simmer over medium low heat.
- Simmer, uncovered for 6-8 minutes, stirring occasionally.
- Stir in vinegar, salt, and pepper.
- Meanwhile, season both sides of pork chops with pepper and very minimal salt.
- Place a large skillet over medium heat and add oil.
- Toss rosemary into the skillet for a minute, until fragrant.
- Add pork chops to skillet and cook about 3-4 minutes each side, until juices run clear and fat renders.
- To serve, spoon the warm chutney over the pork chops.
Delicious served over California white rice
Recipe by All Things Good Co. at https://heatherhollandaise.com/2016/04/pan-seared-pork-chops-with-cherry-fig-chutney.html
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