1/2 pound lean, center-cut pork chops (4 chops)
   1 tablespoon vegetable oil
   1 cup onions, chopped
   3 cloves garlic, minced
   1 green apple, cored and sliced
   3 tablespoons cider vinegar
   1/4 cup agave nectar
   1/4 cup currants
   Salt and pepper, to taste

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In large, heavy skillet, brown pork chops on both sides in oil over medium heat. Remove chops and keep warm. Add onion and garlic to pan. Cook and stir until lightly browned. Add apple. Cook and stir until soft and liquid has evaporated, about 3 minutes. Add vinegar, stirring to dislodge caramelized juiced. Stir in agave and currants; season to taste with salt and pepper. Return pork chops to pan, spooning chutney over chops. Cook until chops are cooked through and glaze is syrupy, about 5 more minutes.

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