Facebook0Twitter0Pinterest0 Ingredients 4 pork loin chops, boneless, 1-inch (2.5 cm) thick Salt and freshly ground pepper to taste 1 Tbsp (15 mL) canola oil Cranberry-Peach Chutney: 2 Tbsp (25 mL) canola oil 2 cloves garlic, minced 1/4 cup (50 mL) red onion, diced 1 cup (250 mL) whole berry cranberry sauce 2 Tbsp (25 mL) brown sugar 1/2 tsp (2 mL) EACH cinnamon and ground nutmeg 3 Tbsp (45 mL) apple cider vinegar 2 Tbsp (25 mL) grated fresh ginger 1/2 tsp (2 mL) EACH salt and pepper 1 large peach, cut into slices Directions Pork Loin Chops: Preheat oven to 400°F/200°C. Season chops with salt and pepper. Heat oil in cast iron skillet over medium-high heat. Brown chops on both sides and transfer pan to oven. Alternatively, brown chops in a pan on both sides and transfer to a rack on a rimmed baking sheet. Cook 5-6 minutes per side or until an instant-read thermometer registers 155o-160°F/68o-71°C. When chops are done, remove from oven onto a clean plate. Tent loosely with foil and allow chops to rest 5 minutes before serving with chutney. Cranberry-Peach Chutney: In small sauce pan, heat oil over medium-high heat. Add garlic and onions; sauté until softened, about 5 minutes. Add remaining ingredients, except peaches; simmer, about 3 minutes. Add peaches and simmer for an additional minute or two, depending on the firmness of peach slices. Facebook0Twitter0Pinterest0 Found Under: Main CoursesPorkBake / RoastBoil / SimmerFry / Stir fry Leave a Review Cancel reply You must Register or Login to post a comment.