Lamb Chops with Pumpkin Apple Chutney
1 tbsp. canola oil
4 lamb chops (about 1 lb.)
1 tsp. salt
1 tsp. freshly ground pepper

For the chutney:
1 tbsp. olive oil
1/4 red onion (about 1/2 cup), finely diced
2 apples (I used honeycrisp), peeled, cored and finely diced
1 jalapeño pepper, finely diced
1 cup pureed pumpkin (I used canned)
juice of 2 limes
1/2 cup water
1/4 cup sweetened tart cherries
1 tsp. salt
1/4 cup mint leaves