Pork with green tomato chutney

Ingredients:

• 3 tablespoons extra-virgin olive oil
• Half a sweet onion, chopped
• 1 stalk celery, thinly sliced
• 1 yellow bell pepper, chopped
• 2 unripe green tomatoes (about 450 g), cut into pieces (remove cores)
• 1 tsp chopped fresh thyme + 1 large sprig
• 1/4 cup apple cider vinegar
• 3 tablespoons light brown sugar
• 4 natural boneless pork cutlets (approximately 2 cm thick; 220 g each)
• 2 cups store-bought microwaveable wild rice mix
• 1/4 cup chopped fresh parsley, plus extra for serving

Preparation:

1. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the onion, celery, and bell pepper. Cook, stirring, until the vegetables soften, about 5 minutes. Add the tomatoes, thyme sprig, 3/4 teaspoon salt, and a generous pinch of black pepper; stir well to coat. Add 1 cup water, vinegar, and brown sugar and bring to a boil.
2. Cook, stirring and mashing the tomatoes as they soften, until the mixture is thick but still chunky, adding a little water at the end if necessary, 20 to 25 minutes.
3. Meanwhile, season the pork on all sides with salt, black pepper, and chopped thyme. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until cooked through but still pink in the center, about 7 minutes per side. Transfer the pork to a cutting board and let rest for 5 minutes.
4. Divide the rice among plates. Add all the pork juices and parsley to the tomato chutney. Divide the pork and chutney among plates. Sprinkle with parsley.