> 2 tbsp canola oil, divided
> 1 small yellow onion, finely chopped
> 2 cloves garlic, minced
> 2 cups diced overripe fruit (peeled if desired), such as pears, apples, peaches, or plums
> 1/4 cup golden raisins
> 1/2 cup brown sugar
> 1/4 cup apple cider vinegar
> 1/2 tsp red pepper flakes
> 1/2 tsp ground cinnamon
> 1/4 tsp ground cloves
> 4 bone-in pork chops (about 1 inch thick)
In a Dutch oven or heavy-duty medium pot, heat 1 tbsp oil on medium-high. Add the onion and sauté 6–8 min., until softened, stirring frequently. Stir in the garlic and cook 30 sec.
To pot, add the diced fruit, raisins, sugar, vinegar, red pepper flakes, cinnamon, cloves, and ¼ cup water. Season with salt and pepper. Bring to a boil, stirring occasionally, and cook 3–4 min., until sugar dissolves. Reduce heat to a simmer and cover. Cook about 35 min., until mixture is soft and liquid has reduced slightly, stirring occasionally. Uncover and continue to simmer for another 10 min., until liquid has almost evaporated.
Meanwhile, when chutney is almost done, in a 12-inch nonstick skillet, heat remaining 1 tbsp oil on medium-high. Season the pork chops with salt and pepper. Add pork chops to skillet and cook 3–4 min. per side, until golden brown. Serve chutney over pork chops.
Try this chutney spooned over cooked chicken or steak.