Apple Chutney

(adapted from Ming Tsai’s Ginger Apple Chutney

Four (or so) cups of tart apples, (Fuji is good), peeled, cored and chopped into small -pieces.
2 small onions, cut similarly
2 Tablespoons peeled and minced fresh ginger
Juice of one lemon
1 cup apple cider vinegar
1 cup apple juice

Cut the apples into small, pieces (about 1/4-inch), add the lemon juice and toss. Set aside.

Place a small amount of canola oil in a pan and saute' onions and ginger until just soft. Add apples and let them soften with the onions and ginger for several more minutes until soft. Add vinegar and apple juice and simmer for 10 minutes or so until the liquid has reduced.

Pork Chops

The key to good, moist chops is to brine them. Place the chops in heavily salted water for several hours in the fridge (a good gauge for saltiness is that it should remind you of ocean water). Rinse just before cooking. Dredge in flour, salt and pepper, then sear on one side for about 3 minutes. Flip, then place the pan (it needs to be oven safe) in the oven at about 375 for about 5-8 more minutes. Remove and let rest for several more minutes (about 5). Add the chutney and pair with sweet potato puree.