Pork chops and apple sauce are a classic pairing for a reason: it’s a delicious combination. But buying some pre-made apple sauce that looks like baby food is not the best option out there. I like to know that I’m eating apples beyond “this tastes sorta like apple so I guess it is.” That’s why my apple sauce is more of a chutney than a sauce; I like to have some bits of apple that I can see.
What else makes this chutney special? Well, it’s sweet like a good apple sauce should be, but it’s also got a little bit of a kick, and it’s all rounded out with some mustard and vinegar to bring out the natural acidity of the apples. OH, and did I mention we’re going to put some whisky in there? I was already planning on making this chutney last week when I went to lunch with a colleague, and they just happened to have a bottle of Serpent’s Bite Apple Cider Whisky for me. What is that you ask? Well, it’s whisky that tastes like Apple Cider, and it brought both added depth and some additional apple punch to my chutney. I might not be drinking it neat over my Noah’s Mill anytime soon, but it was perfect here, and I’m probably going to be putting it into some BBQ sauce once the weather is a bit more conducive to BBQing.
Anyway, Apple Chutney. Serve it with pork chops, pork loin roast, pork tenderloin, whatever you want. Just keep it porky, and you’ll be good to go.
Ingredients (serves 4)
- 4 T butter
- 3 granny smith apples, cored and diced (but not peeled)
- 1/3 cup apple cider whisky
- 1/4 t cayenne pepper
- 1/4 t ground fennel seeds
- 1/4 t red chili flakes
- 1/4 c apple cider vinegar
- 1 T honey dijon, or other honey mustard
- 1/2 c brown sugar
- 1 t salt
- 1/2 t pepper
- Melt the butter in a large saucepan over med-high heat.
- Add the apples and cook down for about 7-10 minutes.
- Reduce heat to medium, and add the whisky, cayenne pepper, fennel seeds, and red chili flakes. Mix well, and cook for 10 minutes, stirring a couple times.
- Turn the heat to med-low.
- Add the apple cider vinegar and honey dijon. Mix well, and cook for another 10 minutes.
- Add the brown sugar, salt, and pepper. Mix well, and cook an additional 5-10 minutes to melt the sugar, and/or until any liquid left is gone.
- Serve with pork.