Tom's Spiced Apple Chutney

Tom's Spiced Apple Chutney- serve with Pork Roast or Chops 2 apples 1 onion 2 T butter 1/2 c dried fruit ( raisins, craisins, apricots, dates or a mixture of any of these ) 1 c half and half 3/4 t pumpkin pie spice ( mixture of cinnamon, allspice, nutmeg, cloves, ginger ) 1 T brown sugar 1. Saute diced apples and onions in butter until onions are translucent 2. Add remaining ingredients and heat through. 3. Serve a warm spoonful or two with pork. 4. It will thicken if not served immediately. Simply thin by stirring in a little milk. I believe that other than being invited to someone else's kitchen, there is not a better value to be had than boneless pork roasts. We buy those long vacuum packed ones at Costco. Although the 4' long slab of meat looks a bit embarrassing at the checkout stand, they are cheap and incredibly tasty as chops or roasts. ( By the way, did you hear Costco's CEO James Sinegal's response when asked why Costco doesn't have Express checkout lanes? He simply said, "Why should we reward customers for only buying a few items?" Now that's business sense.) We simply cover our roasts in Dijon mustard and Montreal steak seasoning and bake them at 350 until the internal temperature is 150 degrees. Brining always makes pork better, we just don't seem to remember to do it most of the time. An instant read thermometer however, has been the single best development in our cooking over the last few decades. No more guessing, meat is cooked perfectly every time regardless of cooking methods, oven temperature, etc. As good as these roasts are with gravy, I put together this warm chutney that just seemed to elevate this simple cut of pork. One favorite missionary dinner guest recently told his new companion that my chutney magically turns meat into dessert. Not quite my goal, but I'm glad Elder Durrant liked it!