Things You'll Need:
- 6 cups apple cider
- 1/2 cup apple cider vinegar
- 2 cartons of fresh pearl onions
- 1 cup raisins
- 1/3 cup light brown sugar, firmly packed
- 1/8 tsp. ground cloves
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Step 1
Place the pork chops in a skillet and add the cranberry-apple juice, maple syrup and apple cider vinegar.
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Step 2
Bring the mixture to a boil.
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Step 3
Reduce the heat to medium and simmer for 10 minutes, turning the meat once.
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Step 4
Add sliced apples to the skillet and cook until tender, about 5 minutes.
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Step 1
Make vinaigrette dressing by mixing the apple cider, olive oil, apple cider vinegar and honey in a medium bowl until well blended. Add salt and pepper to taste.
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Step 2
Combine the apple slices, arugula and fennel in a large bowl.
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Step 3
Toss the salad with the vinaigrette dressing.
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Step 4
Put the salad on four plates and sprinkle with chopped walnuts.
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Step 1
Blanch pearl onions in boiling water for 3 minutes. Drain and peel.
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Step 2
Combine the apple cider, apple cider vinegar, raisins, onions, brown sugar, cloves and salt and pepper.
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Step 3
Boil the mixture for about 30 minutes, stirring occasionally until the liquid thickens and becomes syrupy.
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Step 4
Keep the chutney covered in the refrigerator for up to one week.
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Step 5
Serve the chutney with apple cider vinegar pork chops or any meat or poultry.












