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Cranapple Pork Chops

4 Boneless Pork Loin Chops, 3/4" Thick
2 lg Green Apples, Pared, Cored & Quartered
1 tb Butter
1 tb Peanut Oil
Salt and pepper
1/2 c Cranapple juice
1/3 c Whole cranberry sauce


Trim off excess fat from the chops. Set aside. Cut each apple quarter into wedges. Heat the butter in a large, heavy skillet. Quickly brown the apples ~ do not let them get soft. Remove. Add the oil. Brown the chops on each side. Season with salt and pepper. Top with the apples. Combine the cranapple juice and the cranberry sauce. Pour over the pork and apples. Cover. Cook over medium heat until done (25-30 minutes). Remove to a platter. Spoon over with sauce (to thicken the sauce if needed, combine 1/2 teaspoon of cornstarch with 2 tablespoons of cranapple juice and stir into the pan juices, cooking until thick).



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