When my mid-Western friends think pork, they associate it with apples. When my Southern friends think pork, they are reminded of chutney. I'm a hybrid: A few cylinders running on mid-Western oil, the others on Southern comfort. When I think pork, I think apples and chutney.

This is a quick recipe combining the two favorites. I served this with mashed sweet potatoes which is a favorite of mid-Westerners and Southerners, alike.

I used 1/2-inch boneless, butterflied pork chops. I generally use a thicker chop but I wanted to cook these quickly. Bone-in chops would be fine, too. It only takes about 3 minutes, over medium-high heat, on each side to cook when the chops are thin. As with any sear, don't shake the pan while searing so a golden brown crust can develop.

In the mood for chicken instead of pork? Visit my October 14 dinnerFeed for Seared Chicken with Apples and Pears. Busch's has Boneless Pork Chops on sale through Sunday for $2.29 a pound, bone-in chops for $1.59 a pound.

Yield: 4 servings Cost: apx. $8.00 (using ad item pork chops) Time: 20 minutes

Ingredients:

2-3 tablespoons grape seed or canola oil 2 tablespoons chopped shallot, optional 2 apples, such as Jonathan or Granny Smith, peeled, cored and thinly sliced 4 boneless, 1/2-inch thick, pork chops 2/3 cups apple cider or chicken stock 2 tablespoons chutney, fruit finely chopped* 1 teaspoon minced parsley, optional

*If you're out of chutney, an excellent substitute is good fruity preserve combined with 1/2 teaspoon freshly grated ginger.

Directions 1. In a large sauté pan, heat 1 tablespoon oil over medium heat. Sauté apples and shallot, if desired, until just tender, about 4 minutes. Remove from pan and reserve. 2. Season both sides of chops with kosher salt and freshly ground pepper. 3. Add an additional tablespoon of oil to pan and heat oil to medium high to high heat. Oil should be simmering but not smoking. Add pork and sear on one side 3 minutes, until lightly browned, turn over and sear 2-3 minutes, or until chops are just cooked through, adding additional oil to pan if desired. Transfer chops to a platter. 4. Deglaze pan with apple cider and whisk in chutney. Let reduce to a syrupy consistency, about 3 minutes, over high heat. 5. Reduce heat and return apples and pork chops to pan to reheat. Serve, garnished with parsley, if desired, and pan juices.