In a medium size sauce pan, combine all the ingredients. Cook on medium low, stirring frequently, for 30 minutes. The chutney is finished when all the apples have broken down. Serve warm or at room temperature. Can be prepared ahead of time and reheated. !Heat a large cast iron skillet over medium heat for 10 minutes. Pat chops dry with paper towel and season with fresh ground pepper.

Add a thin layer of Canola or Vegetable oil to the skillet. Add pork chops and flip after one minute. Continue flipping every minute for a total of seven minutes. I highly recommend you use a screen over the pan to avoid splatter. Remove chops and season lightly with sea salt. Place cooked chops on a plate to rest for 10-15 minutes.

The pork had an internal temperature of 115 degrees when I pulled them and increased to 135 degrees after they rested. With this timing, the chops were cooked medium. If you like a little pink in your pork, cook for 6 minutes (flipping every minute).

Serve with the Apple & Cherry Chutney. Drizzle accumulated juices from the meat over the chops before serving.

Big eaters might like a whole chop or the meat could be cut from the bone and serve up to four people.