Ingredients
1 Tbsp. butter
5 cups apple , 1/4-inch , cubed , peeled (about 3 apples)
¼ cup dried cranberries
3 Tbsp. brown sugar
3 Tbsp. cider vinegar
2 tsp. fresh ginger, minced , peeled
¼ tsp. salt
¼ tsp. dry mustard
⅛ tsp. ground allspice
¾ tsp. ground chipotle chile pepper
½ tsp. salt
½ tsp. garlic powder
½ tsp. ground coriander
¼ tsp. black pepper
4 oz. boneless pork loin chops, center-cut , trimmed
cooking spray
Haricots Verts
2 tsp. olive oil
12 oz. haricots verts
¼ tsp. salt
⅛ tsp. black pepper
2 cloves garlic, thinly sliced
Preparation
To prepare chutney, melt butter in a non-stick skillet over medium-high heat.
Add apple; sauté 4 minutes or until lightly browned.
Add cranberries and the next 6 ingredients (through allspice); bring to a boil.
Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.
To prepare pork, while chutney simmers, heat a grill pan over medium-high heat.
Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork.
Coat grill pan with cooking spray.
Add pork to pan; cook 4 minutes on each side or until done.
Serve with chutney.
To prepare haricots verts, heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
Add haricots verts to pan; cook 3 minutes, stirring occasionally.
Stir in salt, pepper and garlic cloves; cook 5 minutes or until garlic is lightly browned.
