Compote or Compost?

Have pork? Have apples? Have canned corn? Then you can make my newly-invented "Fall Harvest" dinner. That's pretty much all I really had to make dinner the other night (I've been neglecting the grocery store,) so it made me get creative. Here's what went down (and surprisingly didn't come back up:)

Seared Pork with Apple Chutney

6-8 pork loin medallions
1/4 cup vegetable oil
salt and pepper
paprika
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3 medium apples (tart are best for cooking), diced
1 medium can sweet corn (retain water)
1/3 cup balsamic vinegar
1/4 cup brown sugar
1 Tbsp. coriander (seed or ground)
1 tsp. celery seed
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Preheat oven to 350 F. Heat frying pan with oil and season pork with salt, pepper, and paprika. Sear each side for about 1 minute. Transfer pork to oven-safe dish and cover. Continue cooking in oven for 15-20 minutes. In same frying pan (using the leftover oil), add apples, corn, vinegar, sugar, coriander, and celery seed. Let reduce over medium heat for about 20 minutes. Add water if needed to keep from burning. Serve over cooked pork medallions.


ps. I served this with cheese drop biscuits and it was a perfect "Southern-style" match.