Pork Chops with Peach Chutney

Recipe courtesy of Cook's Illustrated.  As a proper Southern girl, I love my peaches.  And don't talk to me about Georgia: nothing but Chilton County's finest will do.  Obviously, this puts me in a bit of a pickle now that I live in California.  All we have available are white peaches, which even when ripe are more like softballs than a fruit.  For that reason, I've embraced the nectarine as a base for this recipe.  It takes a lot longer to cook down than a ripe yellow peach - on the order of 8 minutes versus 2 or 3 - so be prepared if you make the substitution.

Pork Chops with Peach Chutney
serves 4

Season 4 pork chops with salt and pepper.  Cook over medium high for 4-5 minutes per side.  While chops are cooking, make chutney.

Cook over medium until soft:
1 red onion, chopped fine
4 large yellow peaches or nectarines, chopped

Add and cook 4 minutes, until syrupy:
2 jalapenos, seeds removed and chopped very fine
2 tbsp. minced fresh ginger
1/3 c. brown sugar
1/4 c. apple cider vinegar
1/4 tsp. ground cardamom
salt and pepper to taste

Serve chops with chutney.

Shopping list:
4 pork chops
4 large nectarines
2 jalapenos
2 inches fresh ginger

Check pantry:
brown sugar
apple cider vinegar
cardamom