Spiced Pork Chops with Apple Chutney

Chutney:
1 tbsp. butter
3 apples, cubed peeled
1/4 cup dried cranberries
3 tbsp. brown sugar
3 tbsp. cider vinegar
2 tsp. minced peeled fresh ginger
1/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. allspice

Pork:
3/4 tsp. chipotle chile pepper
1/2 tsp. salt
½ tsp. garlic powder
1/2 tsp. coriander
4 boneless center-cut pork loin chops, trimmed

To prepare chutney, melt butter in a nonstick skillet over medium-high heat.
Add apple; sauté 4 minutes or until lightly browned. Add cranberries and
the next 6 ingredients; bring to a boil. Reduce heat, and simmer 8 minutes
or until apples are tender; stir occasionally.

To prepare pork, while chutney simmers, heat a grill pan over medium-high heat.
Combine chipotle and next 3 ingredients; sprinkle over pork. Coat grill pan
with cooking spray. Add pork to pan; cook 4 minutes on each side or
until done. Serve with chutney.

Slender haricots verts are a pretty and quick-cooking complement to the meal.
Heat 2 tsp. olive oil in a large nonstick skillet over medium-high heat.
Add haricots verts to pan; cook 3 minutes, stirring occasionally. Stir in
1/4 tsp. salt, and 2 thinly sliced garlic cloves; cook 5 minutes or until
garlic is lightly browned.