In a plastic bag or large dish, add the marinade ingredients and shake or mix until fully combined. Add the meat and make sure it's fully submerged in the mixture, then set aside. Leave at room temperature for 30 minutes (if only marinating for 30 minutes,) or leave in the fridge to marinate up to 12 hours. If leaving in the fridge, make sure to remove the pork chops 30 minutes ahead of cooking so they come to room temperature.
As the pork chops marinate, prepare the ingredients for the apple chutney and set aside. This consists of grating the apple, chopping the onions and mincing the garlic. Also, pre-measure your spices.
Remove the pork chops from the marinade and pat dry with paper towels. Season generously on both sides with salt, pepper and garlic powder.
Season a large skillet with an oil of your choice (I used grape seed oil) and heat on high heat. Once the oil begins to shimmer and lightly smoke, add the pork chops to the pan. Sear for 3-4 minutes, until golden brown on one side. Flip, then sear for another 3 minutes. As the pork chops are searing on the second side, add 2 tbsp of unsalted butter to the pan. Let it melt, then tilt the pan to one side. With a large spoon, scoop up the melted butter and begin to baste the pork chops by pouring the melted butter over the pork chops as the cook. I did this for about 1-2 minutes and made sure to baste each pork chop. Once the pork chops reach an internal temperature of 140 degrees F, remove them from the heat and let them rest for 10 minutes. Cover them with foil as they rest so they stay warm!
Lower the heat to medium low and let the pan cool off for 1 minute. Then, add the onion, apple and garlic to the pan, into the rendered pork fat and leftover melted butter. Season generously with salt to taste. Adjust the heat to medium and sauté for 3-4 minutes, until the onions are tender and the garlic is fragrant. Add the turmeric, cinnamon and ground cloves, and continue to mix together for 1-2 minutes. Then, add the apple cider vinegar and let it reduce for another 2-3 minutes, until its soft and kind of jammy. Taste to make sure all flavors are to your liking. If not, add more spices or salt to taste. If you want more saltiness and moisture in the mixture, you can also add soy sauce. Once its to your liking, remove it from the heat.
Plate the pork chops with the apple chutney and serve with a side of your choice. I recommend my honey dijon kale salad!