Pork Chops with Apple Chutney and Roasted Potatoes

Potatoes

8 medium, baby Yukon Gold potatoes

2 tablespoons olive oil

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

½

teaspoon garlic powder

½

teaspoon cumin

½

teaspoon chipotle powder

1 tablespoon balsamic vinegar

Pork chops

4 pork chops, cleaned and dried

Olive oil

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

1 teaspoon garlic powder

½

teaspoon ground cumin

Apple chutney

1 tablespoon olive oil

1 large red onion, diced

1 tablespoon garlic, minced

1 large Granny Smith apple, diced

½

teaspoon powdered ginger

¼

teaspoon ground cumin

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Heat oven to 400 degrees and prepare a grill or cast iron pan on high heat.

Cut potatoes in 1/2-inch slices. Put slices in a large bowl and toss with oil, salt, pepper, garlic powder, cumin and chipotle powder to coat evenly. Spread in single layer on nonstick baking sheet and place in oven on middle rack; cook for 10 minutes, turn over and roast 10 minutes more. Return to bowl, toss with balsamic vinegar and fresh basil.

While potatoes roast, lightly coat chops with olive oil and season with salt, pepper, garlic powder and cumin. Cook chops on the grill pan 2 to 3 minutes, rotate 90 degrees to create crosshatch marks, (if using grill), cook 2 minutes more and flip chops to other side. Cook 2 minutes, rotate as before and cook 2 to 3 minutes more. Let rest a few minutes before serving.

While chops cook prepare chutney: Heat the olive oil in saute pan. Cook onion about 1 minute; add garlic and saute briefly. Toss in apples and saute 3 to 4 minutes. Season with ginger, cumin, salt and pepper.

Serves four.