Maple Glazed Pork Chops with Black Walnut Apple Chutney
Maple Glazed Pork Chops 4 teaspoons ancho chili powder
1 teaspoon kosher salt
6 (10-ounce) center cut bone-in pork chops, about 1-inch thick
2 tablespoons olive oil, divided
3 tablespoons balsamic vinegar
1/2 cup maple syrup
1/2 cup chicken stock
In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about for 4 to 6 minutes.
In a small pot, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes.
Black Walnut - Apple Chutney
1 Tbs. unsalted butter
1 Tbs. walnut oil
1/4 cup (about 1 1/2 oz.) minced onion
2 Tbs. light brown sugar
1 Tbs. plus 1 1/2 tsp. honey
3 Granny Smith apples, about 1 1/2 lb., peeled, cored and cut into 1/2-inch cubes
1/4 cup sherry vinegar
1/4 cup black walnuts, chopped and lightly toasted
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Place butter and walnut oil in skillet, and heat over medium-high heat. Add onions, and sauté, until lightly browned, about 10 minutes. Increase heat to high, and add sugar and honey. Sauté for 3 minutes, stirring constantly.
Reduce heat to low, and add apples and sherry vinegar. Increase heat to high, bring to a boil and continue to cook until vinegar has reduced by two-thirds, about 10 minutes. Add walnuts, and cook 5 minutes more. Remove from heat, stir in salt and pepper, cover to keep warm and set aside.
Transfer to a serving platter and top with the black walnut apple chutney and drizzle with the maple glaze..