Fry the chops in half of the butter over medium high heat until brown on both sides. Arrange in a shallow baking dish.
Fry the onions until pale brown, then add the apple slices. Continue to fry for a few minutes.
Add the rest of the butter to the onion and apple mixture. Stir in the flour, then the stock and stir all together over a medium heat until the liquid has thickened. Add the chutney and tomato puree, pepper and salt.
Spoon the mixture over the chops and bake uncovered for 40 to 50 minutes, till the pork is no longer pink in the centre.