Directions for: Pork Chops and Simmered Fresh Cranberries with Potatoes and Peas
Ingredients
12 to 15 baby potatoes
2 pork chops, half inch thick (675 g or 24 oz)
cup flour (60 mL)
1 tsp fresh pepper (5 mL)
1 Tbsp butter (15 mL)
Foil
1 cup cranberries, fresh or frozen (250 mL)
1 Tbsp maple syrup (15 mL)
Reserved flour
cup apple juice (150 mL)
cup vegetable broth (preferably low sodium) (150 mL)
1 Tbsp maple syrup (15 mL)
3 green onions, sliced (optional)
2 cup frozen baby peas (500 mL)
Directions
1. Place baby potatoes in a pot of cold water. Cook at high heat until tender.
2. In a bag or shaker container, dredge pork chops in flour and pepper. Set aside balance of flour for later.
3. Heat butter in fry pan.
4. Brown chops for 3 minutes per side or until nicely brown. Remove from pan and tightly cover with foil on a plate.
5. Add cranberries and saut until slightly softened. Add syrup and stir to coat.
6. Sprinkle reserved flour all over pan.
7. Gradually stir in apple juice, broth, syrup and meat drippings from plate.
8. Increase heat slightly at medium high until mixture starts to boil and thickens slightly.
9. Return chops to pan, baste with sauce and let simmer for 8 additional minutes flipping once.
10. Meanwhile
Slice green onion (if you have time) and toss into pan.
11. Place peas in a small microwave safe pot with lid and cook at high for 5 minutes. Stir and reheat once pork chops and potatoes are done.
See more: Potatoes, Pork, Vegetables, Quick and Easy, Dinner, Fruit, Main, Fall, Summer, Winter