This chutney works well with pork chops or roast pork.
Makes enough for 4 pork chops.
| 1 tbsp | vegetable oil | |
| 1 small | onion , cut into ½-inch dice | |
| 2 | Granny Smith apples, peeled, cored, and cut into 1"-inch dice | |
| 1 tbsp | minced fresh ginger | |
| ¼ tsp | ground allspice | |
| 1/8 tsp | cayenne pepper | |
| ¼ cup | packed light brown sugar | |
| 1 cup | apple cider | |
| — | salt and pepper |
While the chops are in the oven, pour off any fat in the skillet used to sear the chops. Add the oil and heat over medium-high heat until shimmering. Add the onion and apples and cook, stirring occasionally, until softened and browned, about 10 minutes. Stir in the ginger, allspice, and cayenne and cook until fragrant, about 1 minute. Add the sugar and cider and bring to a boil, scraping the browned bits off the pan bottom, until the cider is slightly thickened, about 4 minutes. Season with salt and pepper to taste.