Melissa's Notes: I checked out a recipe book from the library the other day, and it actually had some really good recipes in it that I decided to try right away. My kids love pork chops, so I thought this would be a good choice. We loved it, any dinner that the kids don't complain at all about is a hit in my book! I served it with Wild Rice Pilaf and steamed asparagus.
recipe courtesy of The Family Kitchen by Debra Ponzek
Pan-seared Pork Chops w/ Green Apple-Cranberry Compote
1 Tbsp. olive oil
4 6-oz. boneless pork chops
salt and freshly ground black pepper
2 Tbsp. unsalted butter
3 Granny Smith apples, peeled, cored, and thinly sliced
3/4 c. apple cider (I used apple juice)
1/3 c. dried cranberries
2 Tbsp. light brown sugar
3 sprigs sage, leaves removed and chopped
2 Tbsp. balsamic vinegar
Preheat the oven to 350.
In an ovenproof saute pan, heat the oil over medium-high heat until just smoking. Season both sides of the pork chops with salt and pepper and sear for 1-2 min. per side. Transfer the pan to the oven and cook for about 15 min., depending on their thickness, until cooked through. Remove from the oven and set aside to rest for about 5 min. before serving.
Meanwhile, in a medium saute pan, melt the butter over medium heat. Add the apples, cider, cranberries, and brown sugar, cover the pan, and cook for about 15 min., until the apples are soft and wilted.
Uncover the pan, add the sage and balsamic vinegar, and simmer for another 5 min. or so until all the flavors are combined.
To serve, place a couple of spoonfuls of the compote on each pork chop.
Serves 4
