Sunday, December 6, 2009

Savory-Rubbed Roast Pork Chops with Apple-Sage Chutney

6 pork loin chops (1 to 1 1/4-inch thick)
olive oil

Savory Rub
1/2 teaspoon freshly ground black pepper
1/4 teaspoon onion salt or garlic salt
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper (optional)

Apple-Sage Chutney
1/3 cup thinly sliced onion
2 1/2 pounds tart apples, coarsely chopped with the skin (about 7 1/2 medium sized apples)
1 cup apple cider or apple juice
1/2 cup packed light brown sugar
1/3 cup dried cherries
1/2 cup golden raisins
1/3 cup chopped dates
6 tablespoons white wine vinegar
2 cloves garlic, minced
1/2 cup chopped fresh sage or 1/2 teaspoon dried sage
2/3 cup green and red bell peppers, coarsely chopped
1/8 teaspoon Cayenne pepper

Preheat oven to 450 degrees. Cover a roasting pan with heavy duty aluminum foil. Drizzle pork chops lightly with olive oil, then rub both sides of each pork chop with the Savory Rub and place in foil-lined pan. Roast for 20 to 30 minutes or until done; or grill. Serve with warm Apple-Sage Chutney on the side.

To prepare chutney:
In a large stockpot combine all ingredients except sage. Bring to a boil over medium heat; reduce heat and simmer until thick, a little less than an hour. Stir in sage and simmer 5 minutes longer. (Makes 4 cups)

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