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.
|Nutritional Guidelines (per serving)|
|Total Fat||32 g|
|Saturated Fat||11 g|
|Unsaturated Fat||14 g|
|Dietary Fiber||3 g|