Detox doesn’t get any better than this! The chutney will freeze if you want to prepare in advance. A great main dish like this is perfect for a nice home dinner anytime, and super easy if you have premade the chutney!
SERVES 4-6
4 bone-in pork chops, 1-1/2” thick
1 tbsp extra-virgin olive oil
2 garlic cloves, pressed
1 ½ tsp coarse ground sea salt, divided
1 tsp cracked black pepper
2 tbsp butter
¼ cup shallots, minced
1 pound of pears, cored, peeled, and chopped (Bartlett or Bosc)
¼ cup apple cider vinegar
½ cup fresh squeezed lime juice
¼ teaspoon dried basil
1/3 cup fresh mint, chopped
4 mint sprigs for garnish
Mix the olive oil and garlic cloves together in a small bowl. Wipe down the pork chops with a paper towel on both sides. Pierce the chops randomly a few times with a fork to allow the seasonings to penetrate throughout. Arrange the meat in a large shallow dish and rub the surface with olive oil and garlic mixture. Sprinkle with a fine layer of salt and cracked pepper. Repeat on the other side, cover, and let sit for 30 minutes.
While the meat is marinating, prepare the chutney. Start with a 10” skillet over medium-high heat. Add butter and swirl to coat. Add shallots to skillet and reduce to medium heat. Sauté for 1 minute and add pears, vinegar, lime juice, basil, and ¼ cup of mint (save a little to add at end of cooking). Reduce heat to a low simmer and cook for about 15 minutes, or until pears are soft. Partially mash pears with a fork or potato masher to create a chunky texture. Fold in reserved mint. Cover to keep warm while you broil the chops.
Place the chop in the center of the plate with chutney partially ladled over the top.
