Larry picked this recipe for dinner out of the latest issue of Fine Cooking. I was unsure about the chutney – mainly because of the raisins, but I decided to make it as described. It was good, and Larry really liked it.

• Pan-Seared Pork Chops with Apple-Ginger Chutney (Fine Cooking #74, November 2005, p. 90c)
• Wilted Spinach with Sauteed Garlic

Wine: Robert Sinskey 2002 Pinot Noir (Carneros, California). This bottle was unusual for us in that we picked it up from a retail store the same day we bought it. We rarely buy wine from retail stores in the first place. But we were at Beverages and More, and saw the description: “pair with thinly sliced pork cutlets with a piquant chutney”. Sounded like a good match for dinner. Since we know Sinskey is a good Pinot producer anyway, we bought it. It’s a really nice wine. Odd nose – not Pinot-like at all, but well-balanced.