Boneless Cran-Apple Pork Chops

Every Friday night is pizza night here at the Canister. This past Friday night, we changed that tradition. Instead of throwing away $15 on a pizza that we would eat Friday night for dinner, Saturday and Sunday for lunch, we decided we would actually cook. GASP! This is a big step toward our goal of saving a little more money each week. Now that we have a house, little expenses keep creeping up and surprising us. Last week it was a blown light bulb, the week before, the garage door stopped opening, and so on and so on. Thankfully, that last one happened after we already freed our cars from the garage. As a result of this, I've found that I spend more time in line at Home Depot than I do in the kitchen! Anyway, since we had some free time Friday night, I thought it would be a perfect night to cook. Enter: the best pork chops I've had in a really long time.

Boneless Cran-Apple Pork Chops
Kitchen Canister original

Ingredients
4 boneless pork chops, fat trimmed
1/2 cup cranberry juice
1/2 cup apple cider
1/4 cup apple sauce, unsweetened
1/2 teaspoon chili powder
fresh ground black pepper
1 tablespoon dried sage
1/2 cup water
1/4 of a sweet spanish onion, cut into slices

Directions
Combine all ingredients except water and onions into a large bowl. Pour water over top and stir so each pork chop is coated with marinade. Let chops soak for 15 minutes Coat a pan with olive oil and heat until smoking. Add onions and let carmelize. When pork chops are done marinading, add to pan with onions. Cook each pork chop 3 minutes per side, or until desired doneness. Serve with jasmine rice and broccoli. Top with onions.

Servings: 4




Chef's Notes
These pork chops were so delicious. The spiciness of the chili powder balanced the sweetness of the apple and cranberry juices perfectly. By adding the pork chops to the same pan as the onions, the onions absorbed some of the pork marinade and came out super sweet. Overall, this was a very tasy meal.