Serves 4 Difficulty
For chutney: 2 firm pears, peeled, cored and cut lenthwise into 8 wedges then thinly sliced crosswise 2 Tablespoons lemon juice 1/3 cup sugar 1/2 cup apple cider vinegar 3 small jalapeno peppers, seeded and minced 2 Tablespoons chopped ginger 1/4 cup dried cranberries 1/2 teaspoon mustard seed 1" piece cinnamon stick 2 whole cloves 4 allspice berries 1/2 teaspoon salt
4-3/4"-1" pork chops 1 Tablespoon olive oil
Place sliced pears in a bowl with lemon juice and toss; set aside. Add sugar and vinegar to a medium saucepan and bring to a boil; stirring to dissolve sugar. Add jalapenos, ginger, dried cranberries and mustard seed. Reduce heat to simmer. Tie cinnamon stick, cloves and allspice berries in a piece of cheese cloth and add to saucepan. Add salt and pears and mix gently. Simmer for 30 minutes. Remove and discard cheese cloth spice bag. Season chops on both sides with salt and pepper. Heat a large heavy skillet over medium-high heat and add oil. When hot, add chops and cook until browned and cooked through. Serve chops with chutney spooned on top.