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1
In microwave-safe bowl stir together the jam, vinegar, butter, ginger, salt, curry powder, cinnamon stick, pepper flakes, and onion.
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2
Cover with plastic wrap and cook in the microwave oven on full power for 2 minutes.
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3
Carefully remove the cover, add the apples and cranberries, and stir to lightly coat the fruit with the flavorings.
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4
Re-cover, and microwave at full power for 10 minutes.
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5
Poke holes in the plastic wrapping and set aside for 10 minutes.
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6
Stir in the cilantro.
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7
Preheat the oven 350 degrees F.
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8
Heat a large oven-proof skillet over a high heat.
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9
Add the oil to the pan and heat until shimmering.
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10
Season the pork chops with salt and pepper.
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11
Lay the chops in the pan and sear until golden on 1 side, about 3 minutes.
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12
(If pan is too crowded sear the chops in batches, setting the first ones aside on a platter while searing the second batch.)
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13
Add the butter along the sides of the pan in small pieces.
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14
Sear the fatty side of each chop by holding the chop sideways with tongs, about 1 minute per chop.
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15
Turn the chops over and immediately transfer the pan to the oven.
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16
Cook the chops until an instant-read thermometer registers 140 degrees, about 10 minutes.
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17
Or for thin pork chops: Place a large oven-proof skillet over a high heat.
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18
Add the oil to the pan and heat until shimmering.
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19
Season 1 side of the pork chops with salt and pepper.
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20
Lay 4 chops in the pan and sear on one side until golden, about 3 minutes.
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21
Flatten with a spatula if the edges curl up.
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22
Turn the chops over and cook an additional minute.
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23
Set chop aside on a warm plate and repeat with remaining chops.
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24
Transfer chops to a plate or platter and serve with chutney.
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25
(If the chops have lots of juice, bring them to a boil and then swirl in the butter to make a quick pan sauce.
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26
Pour over the chops or mix in the chutney if desired.)
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27
Serve 2 thin chops or 1 thick chop per person with the chutney.
