Angela Gargano, owner of Bliss Flow Yoga and Angels + Thieves, has a gift for exceptional food pairings. A few years ago she brought Oregon Growers + Shippers, Apple Fennel Chutney, back from a west coast visit, to be retailed in the yoga studio boutique. Given I love apples and fennel, I was excited to try this duo. I asked Angela what chutney preparation she liked best and she offered this pork chop recipe. I absolutely loved the slightly sweet and tangy caramelized flavors of this dish so much that it has become an autumn favorite through the years.
Any quality pork chop can complete this dish, however I think Sylvan Meadows Farms local pastured pork chops are outstanding, and worth the trip to the Dane County Farmers Market. And if you are making the trip to the market, stop by Harmony Valley’s stand for my favorite Peter Wilcox’s, purple skinned and gold flesh, potatoes as they also compliment this dish nicely.
2 Sylvan Meadows Farm Pork chops
2-3 large Yukon Gold or Peter Wilcox potatoes, cut into chunks
1 large onion, chopped
5 tbsp Oregon Growers + Shippers Apple Fennel Chutney, divided
Salt + pepper
¼ c Apple cider vinegar
- Sprinkle salt and pepper on each side of the pork chops, followed by rubbing each side with 3 tbsp of the chutney, spread between to the two pork chops.
- Toss the chopped onions and potatoes with the remaining 2 tbsp of chuntey and salt to preference.
- Place potatoes, onions, and pork chops in a dutch oven or heavy bottomed pan, pouring in the apple cider vinegar. Cover and cook in a pre-heated oven at 375 degrees, until tender and cooked through, about 45 to 90 minutes depending on thickness of the pork chops.
Serve with small salad of arugula and sliced apples tossed in a chutney, apple cider vinegar and dijon mustard vinaigrette. Angela suggests pairing dinner with a sparkling dry hard apple cider, Riesling or Pinot Noir.