Boneless Pork Chops with Apple Chutney

• 4 tablespoons olive oil
• 2 teaspoons coarse salt, plus more for seasoning
• 1 teaspoon freshly ground black pepper, plus more for seasoning
• 4 boneless center-cut pork chops, cut 3/4 inch thick (1 1/4 pounds)
• 1 large onion, cut into 1/2-inch dice
• 4 green apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch dice
• 1/2 cup cider vinegar
• 1/2 cup golden raisins
• 1 teaspoon ground ginger
• 1/4 teaspoon dry mustard
• Pinch of cayenne pepper

1. Preheat the oven to 400F.
2. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat.
3. Sprinkle salt and pepper on both sides of the pork chops; add to the skillet.
4. Saute until golden brown, about 2 minutes; flip.
5. Cook 2 minutes more; place the pan in the oven.
6. Roast until the meat is cooked through and registers 155F on an instant-read thermometer, about 5 minutes.
7. Transfer to a platter.
8. Meanwhile, in a large saucepan, heat the remaining 2 tablespoons olive oil over medium heat; add the onion.
9. Saute over medium heat until translucent and beginning to brown, about 6 minutes.
10. Add the apples; saute 4 minutes more.
11. Add the vinegar, raisins, ginger, mustard, and cayenne.
12. Stir well to combine; cover.
13. Continue cooking, stirring occasionally, until the apples are very tender but still holding their shape, about 3 minutes.
14. Season with salt and pepper; serve over the pork chops.

olive oil, coarse salt, freshly ground black pepper, center, onion, green apples, cider vinegar, golden raisins, ground ginger, dry mustard, cayenne pepper

Taken from www.epicurious.com/recipes/food/views/boneless-pork-chops-with-apple-chutney-392582 (may not work)