- 4 center-cut pork loin boneless chops, each about 3/4 inch thick
- A drizzle extra-virgin olive oil
- Grill seasoning blend or coarse salt and pepper
- 5 McIntosh apples, peeled and chunked
- 1/2 cup dried sweetened cranberries
- 1 cup concentrated canned cran-apple juice, available on juice aisle of market
- 1 1/2 pounds small red skinned potatoes, halved
- 2 tablespoons butter
- A handful flat-leaf parsley leaves, chopped
- 1 1/2 pounds sugar snap peas, washed
- 1 teaspoon sugar
Preheat a nonstick skillet over medium high heat. Drizzle chops with extra virgin olive oil, just enough to lightly coat the meat on both sides. Place the chops in a hot pan and cook 6 to 7 minutes on each side under a loose tin foil tent. The tent will reflect heat back into pan while allowing steam to escape.
Once the chops are turned, season with seasoning blend or coarse salt and pepper, to your taste. After the chops are cooked through, remove from heat and let stand 5 minutes for juices to redistribute before serving.
In a medium saucepan, working over medium to medium high heat, combine apples, sweetened dried cranberries, and cran-apple juice concentrate. Cook apples into a chunky sauce, about 10 minutes. Remove cran-apple sauce from heat and let it settle.
Simmer potatoes in just enough water to cover them for 10 minutes or until fork tender. Drain and return potatoes to hot pot to dry them out. Toss potatoes with butter, parsley, and a little salt.
Steam snap peas in 1 cup boiling water and 1 teaspoon sugar combined. Cook covered for 3 to 5 minutes and drain with slotted spoon when serving.
Serve chops with cran-apple sauce and sides of potatoes and snap peas.