Pork Chop/Apple Chutney Dinner

Oh Yeah!!!  That was the first words out of my mouth when this FANTASTIC, FLAVORFUL, DELICIOUS meal was plated up and a bite went into my mouth.
Pork Chops/Apple Chutney...what could be better I ask?  OK, OK, you might have your favorites out there, but if you savor flavors in every bite try this one on for size.  I served this tonight with a nice quartered red potato and fresh peas.  When serving a main with such a variety of flavors I wanted something that would not distract from the taste.
The late time I had a chutney was in 2009 in Scotland.  My wonderful friends Gordon and Jan Cuthbertson put me up for a week in a lovely town "Grantown-On-Spey_" near Loch Ness.  During the visit I managed to see a few ancient ruins including; castles, barracks, viewing stones, burial grounds and of course The Loch.  Sorry, no Nessie on the day of our visit.  Getting back to the chutney.
From Wikipedia:  Chutney is a loan word incorporated into English from Hindi-Urdu describing a pasty sauce inIndian^[1] and other South Asian cuisines. It is derived from caṭnī (Marathi: चटणी, Tamil: சட்னி,Kannada: ಚಟ್ನಿ, Hindi: चटनी, Urdu: چٹنی, Malayalam: ചമ്മന്തി, Telugu: పచ్చడి) a term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix.

Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several Northern Indian languages use the word for fresh preparations only. A different word achār (Hindi:अचार) applies to preserves that often contain oil but are rarely sweet. Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid.

In the past, chutneys were ground with a mortar and pestle made of stone or an ammikkal(Tamil). Nowadays, electric blenders replace the stone implements. Various spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingelly or groundnut oil.

My Ingredients:

2 large granny smith apples (peeled and diced)

1/2 cup raisins

1/2 cup honey

3 tbsp white vinegar

pinch salt

1/2 tsp curry powder

1/2 tsp dry English mustard

1/2 tsp ground ginger

1 tbsp olive oil

5 boneless pork chops

My Method:

I quartered the red potatoes and then tossed them in some olive oil and then set them on a foiled baking sheet.  Sprinkled on some coarse salt and a few grinds of pepper and place into a 350 degree oven for about 45 minutes.

After the potatoes have been cooking for 20 minutes or so I started the Chutney.  In a large sautee pan add the apple, raisins, dry spices, vinegar and olive oil and mix well,  Cook on medium heat, tossing often.  Cook for about 15-20 minutes until all of the liquid is reduced.  Then simmer on very low heat until ready to serve.

I simply pan seared the pork chops in a large sautee pan to give them a nice brown color, then cooked them on low/medium heat for about 5 minutes per side, or until the juices run clear.

For plating (see photo) I placed the chop with chutney over.  Can also be served on the side.

SIMPLE, RIGHT ??  But, Ohhhh, so delicious.