SPICE-RUBBED PORK CHOPS WITH APPLE, MANGO AND POMEGRANATE CHUTNEY ADAPTED FROM BOBBY FLAY RECIPE - (5/5)

SPICE-RUBBED PORK CHOPS WITH APPLE, MANGO AND POMEGRANATE CHUTNEY Adapted from Bobby Flay Recipe - (5/5) image

Provided by á-32

Number Of Ingredients 20

For the chutney:
2 tablespoons canola oil
2 tablespoons finely chopped Spanish onion
1 tablespoon grated fresh ginger
1/4 habanero chili, finely chopped
1 Granny Smith apple, peeled and cored, half diced and half sliced
1 ripe mango, peeled and pitted, half diced and half sliced
1/2 cup plus 2 tablespoons apple cider
1/4 cup light brown sugar
1 tablespoon red wine vinegar
1 1/2 tablespoons finely chopped cilantro
1/4 cup pomegranate seeds
For the pork:
1 tablespoon hot Hungarian paprika
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 bone-in pork chops, 8 ounces each, 1 inch thick
Salt and freshly ground black pepper
2 tablespoons canola oil.

Steps:

1. Prepare chutney: Place oil in medium sauté pan over high heat. Add onion, ginger and chili, and sauté until softened, 2 to 3 minutes. 2. Stir in diced apple, diced mango, apple cider, brown sugar and vinegar. Bring to a boil, and cook until softened, about 5 minutes. Reduce heat to low, and add apple slices and mango slices. Sauté for 3 minutes. Transfer mixture to a bowl, and allow to cool to room temperature. Fold in cilantro and pomegranate seeds, and set aside. 3. Prepare pork: heat oven to 400 degrees. In a small bowl, combine paprika, cinnamon, ginger and cloves. Rub one side of each chop with spice mixture, and season with salt and pepper to taste. 4. Place a medium ovenproof skillet over high heat, and add oil. When oil is smoking, place chops in pan rub-side down, and allow to sear for 30 seconds. Turn chops over, and place pan in oven until interior temperature reaches 160 degrees (for medium doneness), 8 to 10 minutes. Transfer to a heated platter, and allow to rest for 5 minutes. Serve garnished with chutney. Yield: 2 servings.