Ginger-Apple Chutney
        (from America's Test Kitchen)

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.