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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability. Since it is fried, this is not exact (we would have to make it and measure it to see how much oil was absorbed)
Holiday Skillet Pork Chops & Cranberries

4 to 6 boneless pork chops
flour for dredging
olive oil for frying
1 large onion, sliced thin
2 cups coarsely chopped apple
1 tablespoon lemon juice
12 oz.Louisburg Apple Cider to taste
3 tablespoons brown sugar
1/4 teaspoon cinnamon
1 cup cranberries

In a large skillet, heat olive oil over medium heat. Add onions and sauté for 4 to 6 minutes, until lightly browned. Remove onions to a plate and set aside. Add more olive oil. Sprinkle pork chops with salt and pepper & dredge in flour. Brown the pork chops for about 2 minutes on each side. Combine chopped apples with lemon juice, brown sugar, and cinnamon. Pour the apple mixture over the pork chops, add cranberries and reduce with apple cider, simmer covered for 15- 20 minutes. Serve immediately.

Jasper's Notes: The name cranberry probably derives from their being a favorite food of cranes though some sources claim the name comes from "'craneberry' because before the flower expands, its stem and petals resembled the neck, head, and bill of a crane. Cranberries were introduced to starving English settlers in America around 1620 and incorporated into the traditional Thanksgiving feast.