Since this recipe was originally posted, Killing Thyme has shifted it’s focus to the pesco-vegetarian diet. I’ve decided to keep a few popular meat recipes in my index for your convenience, including this one.
Pork chops and I haven’t always been buds. I guess I spent too much of my life eating bland, overdone chops which lead to me reaching for chicken or steak in most cases. Fortunately I’d noticed enough rustic autumn recipes in magazines, similar to these Apple Cranberry Pork Chops, that swayed me into giving chops another shot.
This recipe is fantabulous. Pairing apple sauce with pork chops is nothing new, but adding actual apples, all spice, cinnamon, and dried cranberries? This is a whole other thing that needs to be served at your table while the cold weather is here. It’s really easy to put together, and your family will just mow it down – trust me. My husband is pretty iffy when it comes to pork chops, for the same reason that I was, and he loved this. He was on his knees begging for me! And then he wanted a second helping of pork chops! Ha…
Apple Cranberry Pork Chops
- 4 boneless pork chops
- Kosher salt and ground black pepper
- 1/4 cup flour
- 2 tablespoon vegetable oil
- Half of one large onion minced
- 1 large apple quartered and sliced
- 1 tablespoon lemon juice
- 1/2 cup apple cider or apple juice
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground allspice
- 1/4 cup dried cranberries
- With a paper towel, pat the pork chops dry.
- Season each side of the chops with Kosher salt and ground black pepper.
- Toss the chops in flour and set aside.
- In a bowl, combine the sliced apples, lemon juice, brown sugar, cinnamon, and allspice.
- Heat 1 tablespoon of oil in a large saucepan over moderate heat.
- Bring the chops to the pan and fry them until browned on each side, approx. 2 mins. per side.
- Once each side has browned, remove from the saucepan and set aside.
- Add the other tablespoon of oil to the saucepan.
- Add the onions and simmer until browned.
- Once the onions have browned, add the apple cider or apple juice, as well as the cranberries.
- Bring to a simmer and allow the mixture to thicken, approx. 4 mins.
- Add the apples, then bring the chops back to the saucepan and toss to coat.
- Cover, and let the chops simmer until cooked through - approx. 15-20 mins. or until the internal temperature of the pork chops has reached 160° F.
- Serve immediately.