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In a large saucepan, combine the apples, brown sugar, pineapple, ginger, golden raisins, lime juice, mango, onion, red wine vinegar, salt, and pepper. Bring the mixture to a boil, then reduce the heat to maintain a simmer. Cook for 25 to 30 minutes, stirring occasionally, until the solids are very tender and the liquid has reduced to a juicy, syrupy glaze.
While the chutney simmers, season the 4 pork chops with salt and pepper. In a large 12-inch skillet, heat the 1 tablespoon of butter over medium heat until just shimmering.
Add the seasoned chops to the hot skillet. Cook for 3 to 5 minutes until the first side is nicely browned. Flip the chops and continue cooking for another 3 to 5 minutes, until the second side is well browned and the chops are cooked through.
Once the chutney is done, stir in the 2 tablespoons of parsley. Taste and adjust seasoning if needed.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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