Table Talk: Sauteed Pork Chops with Quick Apple-Ginger Chutney

I knew I would like this week's recipe because I really like the combination of apples and pork chops.   And this didn't disappoint.

I couldn't find boneless pork chops.  I bought a roast and sliced it into chops.  It would have been better with a tenderloin, but I couldn't find one of those either.  And when your kids are relay racing through the store, sometimes you just have to grab something that says 'pork' and get the heck outta there.

I was a little nervous to brine my pork.  The last time I soaked a turkey in brine it turned into a ham, no joke.  (I was not happy.  It was the worst day ever.  I love turkey and tolerate ham.  And it was Thanksgiving.  The pilgrims didn't serve ham at Thanksgiving!)  When I saw brine in the recipe I had flashbacks to that horrid day, but then I saw that it was only for 30 minutes to an hour and not 3 days.  And also, it's already a pork product, right?  Ham goes well with apples.

Guess what!  They stayed pork chops.  Weird, right?

I didn't feel like my chutney really 'thickened' but it got to the point I was worried that there wouldn't be any juice left if I didn't say enough was enough. 

I would make this again for sure, I liked the ginger in there but I might add a little less next time and maybe try to puree the chutney.  Can I call it a 'chutney' if I puree it?  Tyler isn't a fan of cooked fruit with meat, but he really liked the sauce.  Or I guess I could just double the sauce ingredients and not give him any 'chunks' on his plate.  Or I could just tell him to eat it and quit being such a baby.  And maybe I could stop rambling.

If you'd like to try this week's recipe, you can get it at Michelle's blog (or you can buy the book).  She was our lovely hostess for the week and chose the recipe.  Thanks for the great pick Michelle!