Maple Glazed Pork Chops with Black Walnut Apple Chutney

Maple Glazed Pork Chops 4 teaspoons ancho chili powder

1 teaspoon kosher salt

6 (10-ounce) center cut bone-in pork chops, about 1-inch thick

2 tablespoons olive oil, divided

3 tablespoons balsamic vinegar

1/2 cup maple syrup

1/2 cup chicken stock

In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about for 4 to 6 minutes.

In a small pot, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes.

Black Walnut - Apple Chutney

1 Tbs. unsalted butter

1 Tbs. walnut oil

1/4 cup (about 1 1/2 oz.) minced onion

2 Tbs. light brown sugar

1 Tbs. plus 1 1/2 tsp. honey

3 Granny Smith apples, about 1 1/2 lb., peeled, cored and cut into 1/2-inch cubes

1/4 cup sherry vinegar

1/4 cup black walnuts, chopped and lightly toasted

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

Place butter and walnut oil in skillet, and heat over medium-high heat. Add onions, and sauté, until lightly browned, about 10 minutes. Increase heat to high, and add sugar and honey. Sauté for 3 minutes, stirring constantly.

Reduce heat to low, and add apples and sherry vinegar. Increase heat to high, bring to a boil and continue to cook until vinegar has reduced by two-thirds, about 10 minutes. Add walnuts, and cook 5 minutes more. Remove from heat, stir in salt and pepper, cover to keep warm and set aside.

Transfer to a serving platter and top with the black walnut apple chutney and drizzle with the maple glaze..