Pork chops with tomato chutney

Description

Prepare the chutney. Heat 1 tablespoon of oil in a small skillet over medium heat. Add the onion and mustard seeds, and cook, stirring, until the onion turns golden, about 8 minutes. Add the tomatoes, mashing them with a spoon. Stir in the vinegar, raisins, sugar, and 1/4 cup of water; season with salt and pepper. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the mixture thickens, about 15 minutes. Set the chutney aside. Meanwhile, season the pork chops with salt and pepper on both sides. In a large skillet, heat the remaining 2 tablespoons of oil over medium heat. Cook the chops until browned, 3 to 4 minutes per side. Serve with the chutney.

Instructions