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Prep Time: 35 Minutes
Chop the apples and onion and sauté in a small sauce pot until onion is translucent and fragrant. Mix in white wine vinegar, sugar, 2 tablespoons olive oil, salt and pepper to taste and let simmer for 10-20 minutes or until apples have started to soften.
In a medium bowl, mix the shallot and chopped parsley with the red wine vinegar. Set aside for 15 minutes, to macerate. Add capers and scallion to the bowl. Slowly add 1 tablespoon of olive oil and salt and pepper, to taste. Set aside.
Remove pork chops from bag, rinse and salt and pepper to taste. Bring a skillet to medium heat (you can use the same one you used for the peaches), add 1 tablespoon olive oil and place the seasoned pork chops in the pan. Cook for about 4 minutes on one side; then flip and cook on other side for about 3 more minutes. Let rest while you cook the asparagus, about 5 minutes.
Heat a pan over a medium flame and add 2 tablespoons olive oil. Add asparagus and sauté until tender, about 2 to 3 minutesTo serve, top asparagus with parsley sauce and enjoy pork chops with the apple chutney, either on the side or on top!