Total Calories: 426
Preheat oven to 350 degrees.
In a large, heavy skillet, heat the oil over medium-high heat. Season pork chops with salt and pepper. Add chops to pan and sear 1–2 minutes on each side, until brown. Remove to an ovenproof pan and roast in the oven 10–14 minutes, or until center reaches 160 degrees.
While chops are cooking, in the same skillet heat 2 tablespoons oil over medium-high heat. Sauté onion for 2–3 minutes. Add apples and sauté for 3–4 minutes, or until golden brown. Deglaze skillet with the cranberry juice and add dried cranberries. Make a slurry with the chicken stock and cornstarch and add to skillet. Lower heat and reduce until viscous. Divide the chutney among dinner plates and place 1 chop on top of each.
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