Prepare Shallot-Mustard Chutney: Heat a large skillet over medium-high heat until hot. Add shallots, apple and oil; cook 5 minutes, stirring occasionally. Stir in apple cider and mustard powder; reduce heat to medium. Cook 10 to 12 minutes or until browned and tender, stirring occasionally; stir in remaining ingredients.
Meanwhile, prepare Spiced Beet Salad:
Position oven rack 6 to 8 inches from source
of heat; preheat broiler. With largest holes of
box grater, grate carrots and beet. You should
have about 1½ cups carrots and 1½ cups beet.
In medium bowl, whisk together oil, honey,
lemon juice, salt, pepper, cinnamon and clove.
Add onion, carrots and beet; toss until well
combined. Makes about 3 cups.
Prepare Pork Chops: Coat pork chops with oil; sprinkle with salt and pepper. Place pork chops on broiler pan; broil 7 to 9 minutes or until internal temperature reaches 145°F, turning once halfway through cooking. Serve pork chops topped with chutney along with beet salad; garnish with thyme sprigs, if desired.