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Apple Fennel Pork
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Apple Fennel Porkloin

Featuring our Apple Fennel Chutney

serves 4

4 each boneless porkloin chops (cut 1" thick)
4 each sliced bacon
to taste salt and pepper
4 Tbs water
4 Tbs OGS Apple Fennel Chutney

Preheat oven to 400F.
Wrap one slice of bacon around the circumference of each boneless chop
peg bacon in place with a toothpick.
Season chops with salt and pepper.
In a large, oven-safe fry pan, over medium-high heat, lightly brown all four chops on both sides.
Place fry pan with 4 chops in oven to finsh cooking, approximately 20 minutes.

When chops are finished, remove from oven and fry pan, let stand 5 minutes.
Return empty pan to medium heat on stove.
Add water and deglaze pan (see notes).
Add chutney and stir with pan juices to make a sauce.
Remove toothpicks from chops, spoon sauce over top and serve.

Deglaze is a cooking term that means to remove flavor that is stuck to the bottom of a pan.
In this instance, when the pan with the chops comes out of the oven there will be brown remnants of chops in the pan. There is great flavor there. By heating the pan with a liquid and gently rubbing the bottom with a wooden spoon, that flavor can be lifted off of the pan.

This dish can be served over mashed potatoes or rice.
Sauteed vegetables would be a nice accompaniment as well.

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