Sauteed Pork Chops with Apple Chutney

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Apple Chutney:

1/4 cup red currant jam

3 tablespoons cider vinegar

1 tablespoon unsalted butter

2 teaspoons minced peeled fresh ginger

1/2 teaspoon kosher salt

1 teaspoon Madras curry powder

1 cinnamon stick

Pinch red pepper flakes

1/4 red onion, large dice

3 soft cooking apples, like a McIntosh, peeled, seeded, and diced

2 tablespoons dried cranberries

2 tablespoons chopped fresh cilantro leaves

Chops:

Oil, as needed

4 (1-inch thick) pork rib chops, 9 to 10 ounces each, patted dry or, 8 thin bone-in pork chops, 4 ounces each

Kosher salt and freshly ground black pepper

1 tablespoon cold unsalted butter, diced (optional)

Chutney, for serving