SPICE-RUBBED PORK CHOPS WITH APPLE, MANGO AND POMEGRANATE CHUTNEY Adapted from Bobby Flay

By á-32

Ingredients

• For the chutney:
• 2 tablespoons canola oil
• 2 tablespoons finely chopped Spanish onion
• 1 tablespoon grated fresh ginger
• 1/4 habanero chili, finely chopped
• 1 Granny Smith apple, peeled and cored, half diced and half sliced
• 1 ripe mango, peeled and pitted, half diced and half sliced
• 1/2 cup plus 2 tablespoons apple cider
• 1/4 cup light brown sugar
• 1 tablespoon red wine vinegar
• 1 1/2 tablespoons finely chopped cilantro
• 1/4 cup pomegranate seeds
• For the pork:
• 1 tablespoon hot Hungarian paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2 bone-in pork chops, 8 ounces each, 1 inch thick
• Salt and freshly ground black pepper
• 2 tablespoons canola oil.

Preparation

Step 1

1. Prepare chutney: Place oil in medium sauté pan over high heat. Add onion, ginger and chili, and sauté until softened, 2 to 3 minutes.

2. Stir in diced apple, diced mango, apple cider, brown sugar and vinegar. Bring to a boil, and cook until softened, about 5 minutes. Reduce heat to low, and add apple slices and mango slices. Sauté for 3 minutes. Transfer mixture to a bowl, and allow to cool to room temperature. Fold in cilantro and pomegranate seeds, and set aside.

3. Prepare pork: heat oven to 400 degrees. In a small bowl, combine paprika, cinnamon, ginger and cloves. Rub one side of each chop with spice mixture, and season with salt and pepper to taste.

4. Place a medium ovenproof skillet over high heat, and add oil. When oil is smoking, place chops in pan rub-side down, and allow to sear for 30 seconds. Turn chops over, and place pan in oven until interior temperature reaches 160 degrees (for medium doneness), 8 to 10 minutes. Transfer to a heated platter, and allow to rest for 5 minutes. Serve garnished with chutney.

Yield: 2 servings.