Pork Chops with Apple and Red Onion Chutney

This was quite nice (please excuse the crap photo I took of it!) and the chutney was delicious. I served this with hassleback potatoes, a recipe I will indeed post another time!) The recipe also states to use green cabbage, but I used the ordinary everyday white-type one. Is there much difference?

*Taken from Murdoch Books 'Fast Food'*

Ingredients

125 g butter

2 small red onions, sliced

2 Granny Smith apples, peeled, cored, then cut into quarters and sliced

1/4 tsp ground cloves

1/3 cup honey

4 pork loin chops (about 250g each)

2 tsp oil

1/2 tsp caraway seeds

725g green cabbage, thinly shredded

Method

To make the chutney, melt 50g of the butter in a saucepan, then add the onion, apple, cloves and honey. Simmer, covered, for about 10 minutes over low heat. Increase the heat to medium, cover and cook for another 20 minutes or until the liquid is reduced to a thick chutney. Allow to cool.

Meanwhile, season the chops well on both sides with salt and pepper. Heat the oil and 50g of the butter in a large frying pan and saute the chops over medium-high heat for 6-8 minutes on each side, or until browned and cooked through. Remove the pan from the heat, leaving the chops to rest for 2 minutes.

While the chops are cooking, melt the remaining butter in a large saucepan, add the caraway seeds and cabbage and cook, covered, over medium-low heat, tossing a few times with tongs, for about 12 minutes, or until tender.

To serve, place a port chop on each plate and serve the cabbage on the side. Top with a spoonful of chutney.

Serves 4