Pork Chops With Fresh Cranberry Sauce
|Center cut pork chops||4|
|Vegetable oil||1 Tablespoon|
|Apple juice||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Tablespoon|
|Grated orange zest||1 Tablespoon|
|Cranberries||1 Cup (16 tbs) (Fresh Or Frozen)|
1 In a shallow bowl, combine the flour and pepper. Lightly dredge the pork chops in the seasoned flour. Reserve the dredging mixture.
2 In a large skillet, warm the oil over medium-high heat until hot but not smoking. Add the chops and cook until browned on both sides, 2 to 3 minutes per side. Remove the chops to a plate and cover loosely to keep warm.
3 Add the butter to the skillet and melt over medium heat. Stir in 1 tablespoon of the reserved dredging mixture and stir until the flour has absorbed all of the butter.
4 Stir in the apple juice, broth, brown sugar, orange zest (if using) and cranberries, and bring the mixture to a boil over medium-high heat. Return the pork chops (and any juices that have accumulated on the plate) to the skillet, reduce the heat to medium-low, cover and simmer for 5 minutes.
5 Turn the chops over, cover and simmer another 5 minutes.
6 Meanwhile, coarsely chop the scallions.
7 Stir the scallions into the sauce and serve the chops with some of the cranberry sauce spooned over them.