1 tsp garlic powder
1 tsp ground coriander
1 tbsp vegetable oil
600 g pork chops, excess fat trimmed
15 g butter, at room temperature
3 apples, peeled, cored and cubed
50 g dried cranberries
3 tbsp brown sugar
3 tbsp malt vinegar
2 tsp fresh ginger, grated
0 pinch Salt and black pepper
1 tsp mustard powder
1 tsp ground allspice
1 Melt the butter for the chutney in a frying pan over a medium-high heat and cook the apples for five minutes until just browned. Add the remaining chutney ingredients. Bring to a boil, then reduce the heat and simmer for eight minutes until thick.
2 Heat a grill pan over a medium-high heat. Combine the paprika, garlic powder, ground coriander and a pinch of salt and pepper. Rub the spice mix and oil over the pork chops.
3 Add the pork to the pan and cook for four minutes per side until cooked through. Serve with the chutney and baked potatoes.