Pork Cutlets w/ Apple Chutney

Duxbury Saltworks

INGREDIENTS

4 Pork cutlets, 1/2" thick
2 tbsp Duxbury Saltworks Autumn Blend
2 tbsp Butter
3 cups Macintosh apples - peeled and chopped
1 cup Bweet onion, chopped
1 tbsp Butter
1 tbsp Maple syrup
1 tbsp Dried sage
½ tsp Duxbury Saltworks Classic Sea Salt  
5 oz Baby Arugula

 

INSTRUCTIONS for the Chutney

  1. In a medium sauce pot, combine apple, onion, butter, maple syrup, sage, 1/2 tsp Classic Sea Salt.
  2. Cover pot and cook over medium-low heat for approximately 20 minutes until apples and onions are softened.
  3. Keep warm until ready to serve.

INSTRUCTIONS for the Pork

  1. Wash and pat pork chops dry with a paper towel.
  2. Rub with 2 tbsp Autumn Blend, shaking off any excess.
  3. In a frying pan, heat 2 tbsp butter over medium-high heat.
  4. Once butter begins to bubble, add pork to the pan and cook for 2-3 minutes on each side.
  5. Plate pork over baby arugula, top with chutney


TIPS

  • This dish tastes even more delicious with a garnish of shaved Parmesan cheese.
  • Have extra chutney? Drizzle some over sharp cheddar cheese on crispy rosemary olive oil crackers for a savory appetizer.