|Chutney Pork Chops|
Cherry Chipotle Chutney
1/2 red onion, sliced
2 cloves garlic, minced
1 teaspoon cumin
lemon, zest and juice
lime, zest and juice
1 cup frozen cherries, thawed
1 chipotle pepper + 1 teaspoon adobo sauce (chipotles in adobo)
1 tablespoon light agave nectar
salt and pepper to taste
Saute the red onion in olive oil on medium high until it begins to caramelize. Season with salt and pepper. Add in the garlic, zest, and cumin and saute for 1-2 minutes.
Add in the juice, cherries, chipotle pepper, adobe sauce, and agave nectar. When the cherries begin to thaw, crush them with the back of a wooden spoon to help release their juices.
Let simmer until the liquid becomes syrup-y.
Refrigerate in an air tight container for a week. Mine didn't last a day, multiply the recipe if necessary!