Makes 4 servings
4 pork chops, lean, center-cut, about 1-1/2 lbs
1 Tablespoon vegetable oil
1 cup onion, chopped
3 cloves garlic, minced
1 tart, green apple, cored and diced
3 Tablespoons cider vinegar
1/4 cup Savannah Bee Sourwood Honey honey
1/4 cup currants
Salt and pepper, to taste
In large, heavy skillet, brown pork chops on both sides in oil over medium heat. Remove chops and keep warm. Add onion and garlic to pan. Cook and stir until lightly browned. Add apple. Cook and stir until soft and liquid has evaporated, about 3 minutes. Add vinegar, stirring to dislodge caramelized juiced. Stir in honey and currants; season to taste with salt and pepper. Return pork chops to pan, spooning chutney over chops. Cook until chops are cooked through and glaze is syrupy, about 5 more minutes.
Recipe courtesy of the National Honey Board.