Pork Chops with Honey Crisp Apple and Yellow Onion chutney...(Pics)

Started by marinating them White wine, allegro, some greek seasoning, olive oil, fresh basil and Naked Pig Pale Ale from Back Forty brewing company out of Gadsen Alabama...



Naked Pig...



Prepped my Yellow Onions and Honey Crisp Apples...



Next I started the chops to get a light sear and start my reduction... (I basically didn't want to throw raw chops with the Honey Crisp Apples and yellow onion) I cooked these until I thought they were about half way done...



Then I removed my chops and started cooking my Onion and Apples in the same pan...



Softening the Apples and Onions (Chutney) until they began to look translucent...



Then I added the Chops back into the pan essentially trying to time it so every item finished simultaneously...and brought the temp back down so the chops could rest, contract, and soak in some of that jus....



Served over a bed of wild rice and crescent roll...



Also marinated an heirloom tomato in balsamic vinaigrette and feta cheese and served over green medley...