Roasted Pork Chops with Cranberry and Peach Chutney (Manitoba)

Top these roasted pork chops with cranberry-peach chutney for a quick and easy skillet meal.

4 pork loin chops, boneless, 1" (5 cm) thick
sea salt
black pepper, freshly ground
1 Tbsp. Canola oil (15 mL)

1 recipe Cranberry and Peach Chutney

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Season chops with salt and pepper. Heat oil in cast iron skillet over medium-high heat. Brown chops on both sides and transfer pan to oven. Alternatively, brown chops in a pan on both sides and transfer to a rack on a rimmed baking sheet.

Cook 5-6 minutes per side or until an instant-read thermometer registers 155°F (68°C)-160°F (71°C). When chops are done, remove from oven onto a clean plate.

Tent loosely with foil and allow chops to rest 5 minutes before serving with chutney.

Makes 4 servings.