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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I recommend making the effort to use cider and stock, rather than juice and broth - it really adds considerable flavor. This is another recipe with a very fall feeling - nice and rich, but most of the flavor comes from fruit rather than fat. Ingredients:
4 boneless pork chops |
3 tablespoons flour |
1/4 teaspoon pepper |
2 tablespoons oil or 2 tablespoons butter |
1/2 cup apple cider |
1/2 cup chicken stock |
1 tablespoon brown sugar |
1 tablespoon orange zest |
1 cup fresh cranberries |
4 scallions, chopped |
Directions:
1. Dredge pork chops in flour and pepper.
2. Brown in 1/2 of the oil, and remove from heat.
3. Add the remaining oil and 1 tbs of the leftover dredging flour.
4. Stir in the cider, stock, sugar, orange zest, and cranberries.
5. Bring the mixture to a boil, add chops, and reduce to a simmer.
6. Cover and simmer 5 minutes per side or until chops are done.
7. Add the scallions and serve.
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