Pan-Seared Pork Chops with Apple-Ginger Chutney (and my roasted potato recipe and fall salad recipe)

Over the weekend, we had the in-laws up and our cousins over, so we had a full-on dinner party. We even opened some nice wine. I have to say that it really felt relaxing to make a slightly longer meal and to linger around the table. The kids were so starving by the time they sat down that they happily lingered with us and enjoyed their food.

I had to improvise a bit on the chutney because I realized, mid-preparation, that I didn't have cider vinegar. I also cut down on the amount of onion and ginger that was called for so that it wasn't too strong. The result was actually delicious. The onion and ginger amount were perfect. I would make it with cider vinegar next time though because I think the color would have been prettier (less brown). I doubled the recipe for the chutney with no problem by using a wide skillet. In the end, I was left with way more than I needed, but I plan to use the rest over chicken breasts later this week. Note that the chutney part of recipe below is as I made it (except that I doubled it).

For the pork chops, I grilled them outside instead of the preparation method in the recipe because I was making 8 pork chops and didn't want to wash all of the pans. If you do this, eliminate one tablespoon of the butter and all but a touch of the olive oil. You can simply rub the chops with a little oil and sprinkle with salt and pepper and then grill, on medium-high heat, for about 5 minutes per side.

Included here are also two very simple staples that I make as sides. Lucas LOVES the potatoes. Jacob can take them or leave them. The truthful story about salad, all salad, is that I haven't figured out a way to get my kids to eat it, but they will pick the fruit out of this one at least. Adults always rave about it. Neither has a totally set recipe, so play around with them to get them they way you like.

Pan-Seared Pork Chops with Apple-Ginger Chutney
(adapted from Fine Cooking October/November 2005)

Timing - about 45 minutes

Ingredients
3 Granny Smith apples, peeled, cored, and cut in the 1/2-inch dice
1 small yellow onion, thinly sliced
1/3 cup golden raisins
2 T minced fresh ginger
1 cup packed light brown sugar
1 cup cider vinegar (I used half balsamic and half red wine vinegars because that is all I had)
4 T unsalted butter
1/8 t cayenne pepper
4 boneless center-cut pork chops, about 1 inch thick
1 T olive oil
3 T chopped fresh cilantro

How to Make
In a large saucepan, combine the apples, onions, raisins, ginger, brown sugar, vinegar, 3 tablespoons of the butter, the cayenne, and 1/2 teaspoon of salt. Bring to a boil over high heat. Reduce the heat to maintain a lively simmer and cook until the solids are very tender and the liquid has reduced to a juicy, syrupy glaze, 20-25 minutes.

Meanwhile, once the chutney has been simmering for about 15 minutes, season the pork chops with salt and pepper. In a 12-inch skillet, heat the remaining 1 tablespoon butter with the oil over medium-high heat until the butter foams and just begins to turn a nutty brown. Add the pork chops and cook until the first side is deeply browned, 3 to 5 minutes. Flip the chops and continue cooking until the second side is well browned and the chops are cooked through, 3 to 5 minutes.

Stir the cilantro into the chutney and season to taste with salt. Serve the chops topped with the chutney.

Serves 4

Roasted Potatoes (this is a loose recipe, but easy to eyeball it to your liking)

Timing - about 1 hour and 15 minutes

Ingredients
20-25 Potatoes (small round ones like German butter ball, baby Yukon or other farmer's market variety; you want about 3-4 per person)
Garlic Powder
Salt
Pepper
Sugar
Herbs De Provence (or other dried herb mix)
Olive Oil

How to Make
Preheat oven to 425 degrees. Spray a baking dish with cooking spray. The dish should be large enough to hold the potatoes in a single layer with a little space between them. Cut the potatoes in half. Place the potatoes in the dish and drizzle with olive oil. Sprinkle with a little garlic powder, salt and pepper (maybe a teaspoon of the salt and garlic and a bit less of the pepper) and a pinch of sugar. Add about one and a half teaspoons of herbs. Use your hands to mix all of the ingredients together, making sure to coat all of the potatoes. Place the potatoes in a single layer and bake for about 60-75 minutes, stirring after 30 minutes and every 15 minutes there after. The potatoes should be golden and crispy on the outside when they are done.

Serves 8

Fall Salad
(serve tossed with balsamic vinaigrette. I make my own by mixing balsamic vinegar, a little honey and Dijon mustard (maybe a teaspoon of each) and then whisking together with olive oil. Add a little salt to taste)

To make the salad, toss together the following with the dressing:

Mixed greens
Chopped apples, halved grapes or sliced pears
Toasted walnuts
Dried cranberries
Chopped cucumber
Crumbled goat cheese