Here's the first of our apple recipes! If you have any you'd like to contribute, send them to me at firstname.lastname@example.org.
I was tinkering around the other night trying to add a little pizzazz to our dinner when I came up with this variation for the pork chops I had out on my counter. It ended up being perfectly wonderful.
Just a note, I kind of like a little pop of cranberry tartness, but if you'd prefer yours a little sweeter, add more honey, or use dried cranberries, which are already sweetened. This would be a great way to use up a little leftover cranberry relish or sauce from Thanksgiving!
Cranberry-Apple Pork Chops
6 boneless pork loin chops
salt and pepper
3 sweet apples, such as Gala or Fuji
1/2 cup fresh whole cranberries
1/2 cup, 1 Tbs. dark honey, divided
1/2 tsp. cinnamon
5 Tbs. butter or margarine, divided
1 Tbs. blackberry preserves
1/2 cup apple juice or cider
additional 1/2 tsp. cinnamon
Preheat oven to 400 degrees. Peel and slice apples and spread out in a baking dish. Sprinkle cranberries over apples. Drizzle 1 Tbs. honey over fruit, followed by 1/2 tsp. cinnamon. Cut 2 Tbs. butter into small cubes, and add evenly over fruit. Bake 40-50 minutes, stirring halfway through.
Meanwhile, in a saucepan over medium heat, melt together 1/2 cup honey, remaining 3 Tbs. butter, preserves, juice, and additional cinnamon. Heat to boiling, then simmer without a lid until sauce begins to thicken slightly.
While sauce is simmering, salt and pepper pork chops and heat griddle to 325 degrees. Cook pork chops, a few minutes per side, being careful not to overcook. For more detailed instructions, see my recipe here. Rest pork chops, covered 5 minutes.
To serve, place pork chops on a platter. Top with fruit and drizzle with some sauce. Keep additional sauce handy for those with a sweet tooth!