onion apple chutney-
1/4 cup olive oil
3 large sweet onions, cut in half, then sliced thinly
1/4 cup apple jelly
1 tablespoon chopped fresh rosemary
1 1/2 tablespoon chopped fresh thyme
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cinnamon
2 tablespoons balsamic vinegar
2 tablespoons sugar (or more if you’d like!)
pork chops:
1 tablespoon chopped fresh rosemary
1 tablespoon fresh thyme
1 teaspoon kosher salt
1 teaspoon black pepper
4 pork chops
For the chutney, in a large heavy pot over medium-high heat add the olive oil and the onions. Stir and cook until starting to sizzle, about 2 minutes. Add the rest of the ingredients and stir all together. Reduce heat to low and cover and let that baby be alone for 2 hours! Stir about every 20-30 minutes so it doesn’t stick to the bottom. After about 2 hours they should be a soft, jam consistency and a deep brown color!
Meanwhile, get the pork chops ready! Combine the rosemary, thyme, salt, pepper. Pat the pork chops dry and season both sides of the pork with the herb salt mixture. Cover with plastic wrap and put in the refrierator until the chutney is ready.
About 20 minutes before the onions are ready, remove the pork chops from the refrigerator. In a large skillet preheat over medium high heat. Drizzle olive oil in skillet and heat the olive oil. When the oil is hot enough put in the pork chops and cook on each side about 5-7 minutes or until done! To serve just spoon the deliciousness (chutney) over the pork chops and prepare to be amazed!!!!!!!
