Pork Chops With Pineapple-Apple Chutney

• 18 ounces fresh pineapple, pared & cored cut into small pieces
• 1 small granny smith apple, pared cored & chopped finely
• 1/2 cup golden raisin, chopped
• 1/2 cup red bell pepper, finely chopped
• 1/3 cup red onion, finely chopped
• 1/4 cup cider vinegar
• 2 tablespoons fresh gingerroot, finely chopped
• 1 tablespoon orange marmalade (plus 1 teaspoon)
• 1 small jalapeno pepper, seeded and finely chopped
• 1 teaspoon garlic, finely chopped
• 1 teaspoon yellow mustard seeds (optional)
• 1/4 teaspoon cinnamon
• 1 pinch ground cloves
• salt & freshly ground black pepper, to taste
• 1 tablespoon olive oil (plus 1 teaspoon) or 1 tablespoon vegetable oil (plus 1 teaspoon)
• 20 ounces pork loin chops, with bone

1. To prepare chutney, in a heavy medium saucepan, combine all ingredients except oil and pork chops; place over medium-low heat.
2. Bring to simmer; if mixture is dry, add water, 1-2 tablespoons at a time, to keep mixture moist.
3. Cook until mixture thickens and flavors blend, about 40-45 minutes.
4. Preheat oven to 300u0b0F.
5. In heavy 10-inch ovenproof skillet , heat oil over medium-high heat.
6. When hot, add chops and saute 1-1 1/2 minutes each side, until browned.
7. Place skillet in oven and cook another 10-15 minutes, turning occasionally.
8. Serve with pineapple-apple chutney.
9. EACH SERVING PROVIDES: 1 Fat, 2 Fruits, 1/2 Vegetable, 3 Proteins, 15 Optional Calories.
10. PER SERVING: 338 Calories, 26 g Protein, 13 g Fat, 31 g Carbohydrate, 63 mg Sodium, 67 mg Cholesterol, 2 g Dietary Fiber; 7 points.

pineapple, granny smith apple, golden raisin, red bell pepper, red onion, cider vinegar, fresh gingerroot, orange marmalade, jalapeno pepper, garlic, yellow mustard seeds, cinnamon, ground cloves, salt, olive oil, pork loin chops

Taken from www.food.com/recipe/pork-chops-with-pineapple-apple-chutney-493319 (may not work)