Ingredients


3 Tbs. Mazola Oils –extra virgin olive oil


1 medium onion, chopped (about 1 c.)


1 tsp. mustard seeds


1 can (14.5 oz.) whole tomatoes, with juice


¼ c. Heinz apple cider vinegar


¼ c. golden raisins


4 tsp. dark-brown sugar


Coarse salt and ground pepper


4 pork loin chops


Directions


Make chutney: Heat 1 Tbs. oil in a small skillet over medium heat. Add onion and mustard seeds; cook stirring occasionally, until onion is golden, about 8 minutes. Add tomatoes, breaking them up with a spoon. Stir in vinegar, raisins, sugar, and ¼ c. water; season with salt and pepper. Bring to a boil, and reduce heat; simmer, stirring occasionally, until mixture has thickened, about 15 minutes. Set chutney aside. Meanwhile, generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 Tbs. oil over medium-high heat. Cork pork until browned and cooked through, 3 to 4 minutes per side. Serve with chutney.