|Nutritional Guidelines (per serving)|
|Servings: Serves 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These easy skillet pork chops get plenty of great flavor from chopped apples and dried cranberries, along with a few spices and brown sugar.
- 4 to 6 (3/4 inch) boneless pork chops
- Dash kosher salt
- Dash black pepper
- 1/4 cup flour
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion (halved, sliced)
- 2 cups apple (coarsely chopped)
- 1 tablespoon lemon juice
- 1/2 cup apple cider (or apple juice)
- 3 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- Dash ground allspice
- 1/3 cup dried cranberries
In a large skillet, heat butter over medium heat. Add onions and sauté for 4 to 6 minutes, or until lightly browned. Remove the onions to a plate and set aside.
Add olive oil to the skillet.
Sprinkle pork chops with salt and pepper then dredge in flour. Brown the pork chops in the hot olive oil for about 2 minutes on each side.
Meanwhile, combine the chopped apples with the lemon juice, apple cider, brown sugar, and spices.
Pour the apple mixture over the pork chops and add the onions back to the skillet; bring to a simmer. Reduce heat to medium-low and simmer, uncovered, for 5 minutes, then cover the pan and simmer for 20 minutes longer.
Stir in cranberries and continue cooking for a minute or two, just until heated through.