Now, it’s true that Anne Marie made it for Lauren two weeks ago and Lauren made it for me this weekend so it’s not an old family recipe passed down over generations — but I think it might become one. It was super simple and very good!
It was also fun to make. As I mentioned in my last post, Matt and I were on vacation this weekend in New Mexico with Lauren and her husband, Brian.
We rented a nice house with a big, open floor plan. Lauren and I cooked while our husbands read by the fire, joining the conversation intermittently.
That is my favorite kind of cooking – the kind where you gather with people you love in the kitchen. You sip wine as you chat, chop and stir and grill. There’s no rush to eat or rush to clean up. In fact, there’s no rush at all because there’s nowhere else you would rather be.
Pork Chops with Fruit Chutney
Coconut oil, 1 tablespoon
Apples, 2, (Variety of your choice. We used one granny smith and one Gala apple but Lauren said Anne Marie made it with two red apples.)
Raisins, 1/2 cup
Water, 2/3 cup
Pork chops, 6
Salt and pepper to taste
- Saute onion in coconut oil over low/medium heat until onions are soft and starting to caramelized, about 20 minutes.
- Dice pear and apples. Add chopped fruit, raisins and water to pan. Cook for 40 minutes, adding additional water if needed to keep from sticking.
- Preheat grill. Sprinkle pork chops with salt and pepper. Place chops on the grill, cooking about 6 minutes per side or as required depending on thickness of chop and desired doneness.
- When chops are done, top each chop with generous serving chutney.