Pork Loin Chops with Cranberry-Peach Chutney
Top these pan-seared pork chops with cranberry-peach chutney for a quick and easy skillet meal!
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Cooking tools:
- Instant-read thermometer
- Roasting rack
- Grater
- Skillet
- Saucepan
- Baking sheet
- Chef's knife
- Cutting board
- Oven
- Stove
- Aluminum foil
- Plate
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 4 Canadian pork loin chops, boneless, 1-inch (2.5 cm) thick
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 Tbsp canola oil
- 2 Tbsp canola oil
- 1/4 cup red onion, chopped
- 2 cloves garlic, minced
- 1 cup whole berry cranberry sauce
- 3 Tbsp apple cider vinegar
- 2 Tbsp brown sugar
- 2 Tbsp grated ginger root
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground black pepper
- 1 large peach, cut into slices
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