Apple Cranberry Pork Chop
Yum! That sums it up well :) Thanks so much! Apples and brandy…apples and pork. Whether you like them soft and sweet or tangy and tart, nestled under a blanket of pie crust, layered over a pork chop, or one of my favorites, in a Apple-Brandytini, fall is prime season for harvesting, baking, and devouring your share of the abundant apple crop. My dad used to have apple trees that produced Winesap, which is my favorite variety but I haven’t found those in stores. Honeycrisp is a great alternative. I also like the kind that make my palate pucker, like Granny Smith. Here’s a savory dish that goes great with my twist on an appletini…And yes there is a full chop underneath all that fruity deliciousness!
Instructions
- 1
Place pork chop and next 7 ingredients in a ziplock bag.
- 2
Mix well and refrigerate for 3 to 4 hours.
- 3
Remove pork from bag and put in a baking dish along with half of the fruit marinade mixture.
- 4
Bake approximately 30 to 35 minutes or until the internal temperature reaches 145 to 160 degrees depending on how well done you like your pork chops.
- 5
When pork is about 15 minutes from being done, melt butter in a medium sized skillet over medium high heat.
- 6
Add brown sugar and cook until dissolved.
- 7
Toss the rest of the marinade mixture in butter and sugar.
- 8
Cook about 5 minutes.
- 9
Throw cranberries in. Stir.
- 10
Cook another 5 minutes.
- 11
Pour brandy in, turn heat down to medium low and burn off alcohol and continue cooking until apples are tender.
- 12
Combine pork chop mixture in skillet to blend all the flavors.
- 13
Then transfer to a platter.
- 14
Garnish with other half of lemon and orange wedges.
- 15
Gorgeous platter! With all that color you know it just has to be bursting with flavor! Serve with my Apple Brandytini http://www.tipsyculinaryqueen.com/2011/11/apple-cranberry-pork-chop-with-a-apple-brandytini.html