Tastes like autumn ~ pork chops w/sauerkraut and our own apple chutney...

OR...Sam's "What can I cut with my new paring knife?" Apple Chutney.

And Oh.My.Goodness...you can't BELIEVE how delicious that chutney is with pork and sauerkraut.

I have never made chutney before, and am so thankful for Sam's cooking passion and desire to be a chef because not only is he following HIS heart, but he is keeping me moving forward and taking me to culinary places I wouldn't normally go to.



Steamy...





y.u.m. YUM.

And I will include the recipe for the chutney in this post...


Apple Chutney (from The Culinary Institute of America Cookbook)

1/4 cup light brown sugar, lightly packed
1/4 onion, diced
1/4 cup golden raisins
1 1/2 tablespoons walnuts, toasted and chopped (we used WAY more...we wanted walnuts in EVERY bite!)
1 tablespoon cider vinegar
1 1/2 teaspoon lemon juice
1 1/2 teaspoon ginger, grated
1 teaspoon jalapeno, minced (we used more...like it SPICY!)
1/2 teaspoon lemon zest, grated
1/2 clove garlic (yup...we used more...)
1/8 teaspoon ground mace (didn't have any...)
1/8 teaspoon ground cloves
2 1/2 cups Granny Smith apples, peeled, cored, medium dice
1 tablespoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Combine brown sugar, onion, raisins, walnuts, vinegar, lemon juice, ginger, jalapeno, lemon zest, garlic, mace and clove in a saucepot, cover, and simmer over low heat for 10 minutes. Add the apples and simmer until the apples are very tender and the juices are reduced and slightly thickened, 10 - 15 minutes. Season w/salt and pepper.

We served it warm over pan-seared pork chops and with warmed sauerkraut.

EnJOY.
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