Pan Seared Pork Chops with Apricot Ginger Chutney

Pan Seared Pork Chops with Easy Apricot Ginger Chutney

This was dinner last night at our house served with a simple salad on the side. The apricot chutney can be made in advance and just warmed as you pan sear the pork chops but even without the advance preparation, this is a tasty meal ready in about 25 minutes. The chutney is sufficient to serve with 6 to 8 pork chops.

Season the pork chops with salt and pepper and pan sear them in a hot pan for 3-4 minutes per side or until fully cooked. Let the chops rest for 5 minutes before serving with the Apricot Ginger Chutney.

Apricot Ginger Chutney

Simmer for 30 minutes:

2 1/2 cups water
1 cup dried apricots
1/4 cup brown sugar

Meanwhile saute:

3 cloves chopped garlic
3 tbsp olive oil
1 medium white onion

When the garlic and onions are softened add the cooked apricots along with:

1/4 cup apple cider vinegar
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp black pepper
pinch salt
3 tbsp freshly grated ginger root

Cook over medium heat stirring occasionally for only a few minutes until the chutney resembles a thick jam-like consistency.