The Naptime Chef's Black Pepper Pork Chops

Courtesy of Kelsey Banfield, The Naptime Chef

- 4 large pork chops
- 10 oz bottle Worcestershire sauce
- 1 cup freshly ground black pepper
- 1/3 cup Kosher salt
- 1 jar SchoolHouse Kitchen^® Squadrilla Chutney
- 3 tablespoon olive oil

First, remove pork chops from packaging and pat dry. In a shallow baking dish place pork chops and pour Worcestershire sauce over them, making sure they are fully coated on both sides. Allow pork to marinate for 30 minutes.

Meanwhile, mix salt and black pepper together in a bowl. Then pour it onto a flat surface like A dinner plate or cutting board. Then, add olive oil into a wide, shallow skillet and place over medium heat.

After the marinating is complete, dip each pork chop in black pepper and salt mixture, making sure both sides are totally coated. Place pork chops in prepared skillet and cook 5 minutes per side, or until meat is cooked through.

Warm Squadrilla Chutney in a shallow saucepan, or microwave.

Plate cooked meat and pour warm chutney over each pork chop. Serve immediately.

Serves 4