Matt Lee and Ted Lee like to smother their pan-fried pork loin chops in a quick mushroom chutney sweetened with prunes. The recipe, which comes from their new cookbook “The Lee Bros. Simple Fresh Southern,” comes together in just 25 minutes.
PORK LOIN CHOPS WITH MUSHROOM CHUTNEY
Start to finish: 25 minutes
Servings: 4
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper
1 teaspoon sifted all-purpose flour
4 bone-in pork loin chops (each 1 1/4 inches thick) about 2 1/2 pounds total
1 tablespoon canola, peanut or vegetable oil
3 tablespoons unsalted butter
1 tablespoon grated peeled fresh ginger