Herb-Marinated Pork Chops with Apple Chutney

0 Whisk together olive oil, lemon slices (squeeze the juice out and then add the remaining rinds), garlic, rosemary, thyme, salt and black pepper.
1 Place pork chops in a baking dish and pour marinade over chops. Refrigerate for at least 30 minutes and up to 8 hours.
2 Make chutney. In a saucepan, combine apple cider vinegar and sugar. Bring to a simmer and simmer until sugar dissolves, 3 to 4 minutes. Add apples, lemon juice, garlic, ginger, mustard seeds and coriander seeds. Simmer, stirring occasionally, until the apples are very soft and the chutney resembles a thick jam (large chunks of apples should remain), 25 to 30 minutes.
3 Heat a skillet over medium heat and add some cooking oil. Add pork chops and cook on both sides, seasoning with salt and pepper as they cook, until well-seared. (Pork is finished when it reaches an internal temperature of 145F / 63C degrees.)
4 Let pork rest, covered for 5 minutes before serving.
5 Serve pork with chutney spooned over top and extra fresh rosemary and time sprinkled on top. Serve over rice or grains (quinoa is shown in the photo) if you'd like.
6 Note: Apple chutney can be stored in the refrigerator for up to 3 weeks.