INGREDIENTS

1 tablespoon + 2 teaspoons olive oil, divided

1/4 cup finely chopped red onion

1 teaspoon minced fresh ginger

1 garlic clove, minced

1/4 teaspoon ground allspice

1/8 teaspoon ground cinnamon

1/2 cup peach preserves

1 tablespoon harissa

1 tablespoon cider vinegar

1 teaspoon salt, divided

4 (5-6-ounce) boneless center cut pork chops, about 1/2-inch thick

1/4 teaspoon ground black pepper

DIRECTIONS

1. Heat 1 tablespoon of the oil in an 8-inch nonstick skillet over medium. Add the onion, ginger and garlic; cook, stirring occasionally, until slightly softened, 2-4 minutes. Add the allspice and cinnamon; cook 30 seconds. Stir in the preserves, harissa and vinegar; bring to a simmer and cook until very slightly thickened, 2-3 minutes. Remove from the heat and stir in 1/4 teaspoon of the salt. 

2. Heat the remaining 2 teaspoons oil in a 10-inch nonstick skillet over medium. Season the pork chops with the remaining 3/4 teaspoon salt and pepper. Add to the skillet and cook, turning once, 6 minutes. Add the chutney and cook, turning pork chops to coat, until heated through, 1 minute. Transfer to serving plates and spoon remaining  sauce over the chops.