Pork Loin with Apples and Chutney

I am posting late tonight because I was making this dish for dinner tonight and wanted to make sure it tasted good. It was a combination of pork loin, apples and fig chutney. (You could substitute any chutney from the store.)I like to buy the pork loin at Krogers or Publix when it is on sale. I usually ask the butcher to slice it into medallions about 1/2 inch thick, but I forgot this time and sliced it myself. My present household of six was well fed and we had some leftovers. The gravy that resulted was really good over mashed potatoes, but would have been great also with rice.

Pork Loin with Apples and Chutney

1 pork loin, slice into 1/2 inch medallions
3-4 Fuji apples, peeled and sliced
1 cup Emeril's fig chutney (see previous blog entry for recipe)
salt and black pepper to taste

1. Salt and pepper pork medallions. In a large skillet, brown them a few at a time over medium high heat. Place on a plate as they are browned and continue with the next batch. It will only take 3 or 4 minutes on each side.

2. Layer pork and sliced apples back into same skillet.

3. Pour the chutney over the top of the pork and apples. Let cook, covered, over medium heat for about 30 minutes or until pork is tender. As it cooks, rotate bottom medallions to top so all cook evenly.

4. Remove lid of skillet and continue to cook about 15-20 more minutes to let gravy reduce (thicken) slightly.

Serve with mashed potatoes, or rice. Simple steamed broccoli, with salt, pepper, butter (and sprinkled grated cheddar cheese if you like) was a good vegetable side dish.