Pork Chops with Cranberry Chutney

A recipe adapted from The Silver Palate Cookbook, a much loved and well worn cookbook. With pork chops from the market and a half jar of cranberry chutney left over from the holidays, this seemed like the perfect marriage.
Easy to do, it was both tart and tangy. A half bottle of cabernet was the perfect accompaniment.

Pork Chops with Cranberry Chutney
(adapted from The Silver Palate Cookbook)

1/4 cup cranberry chutney
1 1/2 T. Dijon
6 center cut pork chops, 1 to 1 1/2 inches thick
salt and pepper to taste
1/3 cup white wine vinegar

Mix the preserves and mustard together in a small bowl. Set aside.

Heat a nonstick skillet and brown the chops lightly on both sides. Season with salt and pepper to taste and spoon the cranberry and mustard mixture evenly over them.

Cover chops, reduce heat, and cook for 20 minutes, or until the chops are done. Transfer them to a platter and keep them warm in the oven.

Remove excess fat from the skillet. Add the vinegar, set pan over medium heat and bring juices to a boil, stirring and scrapping up any brown bits. When the sauce is reduced by about one third, pour itover the chops and serve immediately.

NOTE: The original recipe called for black currant preserves. I used what I had on hand. I think either would be fine.