Berkshire Pork Chops with Cranberry, Apple and Onion Chutney

(Serves 6)



Ingredients

Berkshire Pork Chops
6 x 240 g (6 oz) pc	Berkshire pork chops, cut from loin
To taste	Kosher salt
To taste	McCormick Gourmet Collection™ Black Pepper
Cranberry, Apple Onion Chutney
1 pc	Yellow onion, medium diced
30 mL (2 tbsp)	Butter
1 pc	Macintosh apple, peeled, cored and medium diced
125 mL (½ cup)	White wine
60 g (2 oz)	Dried cranberries
60 g (2 oz)	Fresh cranberries
125 mL (½ cup)	Apple cider
375 mL (1.5 cups)	Water
Pinch	McCormick Gourmet Collection™ Cinnamon
Pinch	McCormick Gourmet Collection™ Nutmeg

Method

Berkshire Pork Chops

1. Preheat an indoor grill to 175ºC (450ºF).
2. Season pork chops with salt and pepper and place on grill. Grill pork chops 6-8 minutes on each side. Remove from grill and rest prior to serving.

Cranberry, Apple and Onion Chutney

1. Preheat a medium size sauté pan. Melt butter and sauté onions in butter until soft. Add diced apples and continue sautéing until onions and apples are nicely caramelized.
2. Deglaze with white wine and cook until most of the wine has reduced.
3. Add dried cranberries, fresh cranberries, apple cider, water, cinnamon and nutmeg, stir and cook until liquid has reduced to a thick syrup and mixture resembles a chutney.
4. Remove from heat, cool.
5. Serve chutney at room temperature.

To Serve

1. Spoon chutney over the grilled chops and serve.

 

• Any type or style of pork chops or medallions may be used for this recipe.

• Remove membrane from back of loin prior to carving.

• Inniskillin Reserve Pinot Noir

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