- 1 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 boneless pork chops
- 2 tablespoons butter, divided
- 1 small onion, sliced
- 3 small tart apples, sliced
- 1/3 cup dried apricots, diced
- 1/4 cup pitted prunes, chopped
- 1/4 cup water
- 3 tablespoons frozen apple juice concentrate
- In a cup, combine the cumin, coriander, and cinnamon. Reserve 1/2 teaspoon for the chutney. Stir the salt and pepper into the spice mixture in the cup. Rub over both sides of the chops. Place the chops on a plate, cover, and let stand at room temperature.
- Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring frequently, for 3 minutes, or until soft.
- Add the apples, apricots, prunes, water, apple juice concentrate, and the reserved 1/2 teaspoon spice mixture. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 20 minutes, or until the fruit is very tender and the juices have thickened into a glaze. Remove from the heat and cover to keep warm.
- Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the chops and cook for 6 minutes, turning once, or until a thermometer inserted in the center of a chop registers 160 degrees F and the juices run clear.
- Serve the pork with the chutney.