Boneless Pork Chops with Apples and Cranberries

pork chops with apples and cranberries
Boneless pork chops with apples and cranberries. Diana Rattray
    60 mins
Ratings

These easy skillet pork chops get plenty of great flavor from chopped apples and dried cranberries, along with a few spices and brown sugar. 

Serve the chops with stuffing or baked potatoes, along with green beans or steamed broccoli and a tossed salad. Cranberry relish would be delicious with the chops as well.

What You'll Need

  • 4 to 6 boneless pork chops, about 3/4-inch thickness
  • kosher salt and freshly ground black pepper
  • 1/4 cup flour
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 large onion, halved, sliced
  • 2 cups coarsely chopped apple
  • 1 tablespoon lemon juice
  • 1/2 cup apple cider or apple juice
  • 3 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • Dash ground allspice
  • 1/3 cup dried cranberries

How to Make It

In a large skillet, heat butter over medium heat. Add onions and sauté for 4 to 6 minutes, or until lightly browned. Remove the onions to a plate and set aside. 

 Add olive oil to the skillet.

Sprinkle pork chops with salt and pepper then dredge in flour. Brown the pork chops in the hot olive oil for about 2 minutes on each side.

 Meanwhile, combine the chopped apples with the lemon juice, apple cider, brown sugar, and spices.

 Pour the apple mixture over the pork chops and add the onions back to the skillet; bring to a simmer. Reduce heat to medium-low and simmer, uncovered, for 5 minutes, then cover the pan and simmer for 20 minutes longer. 

Stir in cranberries and continue cooking for a minute or two, just until heated through.

Reader Comments and Suggestions

"This dish was very easy to make with a great ending. My entire family loved this dish and I plan on keeping the recipe and making the dish in the future. I am trying to decide if I should pass this recipe on or keep it for myself...." L.B.

"This is easy and excellent. Although cranberries work fine, one can use any dried fruit. Prunes would work great with this." K.N.

"​I really enjoyed this recipe very much. I used 2 butterflied chops that were close to 1 inch thick. The chops were unbelievably tender. I served the chops with baked sweet potatoes and sauteed green beans and a biscuit. The biscuit was perfect for sopping up all of the yummy gravy." C.H.

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