PORK CHOPS WITH APPLE CRANBERRY COMPOTE

FOR THE PORK CHOPS:
1 tablespoon (15 mL) olive oil
4 boneless pork chops, 6 ounces (175 g) each
Salt and freshly ground pepper
FOR THE CRANBERRY COMPOTE:
2 tablespoons (30 mL) unsalted butter
3 firm apples (Cortland or Granny Smith), peeled, cored, thinly sliced
3/4 cup (175 mL) apple cider or apple juice
1/3 cup (75 mL) dried cranberries
2 tablespoons (30 mL) light brown sugar
Leaves from 3 sprigs fresh sage, chopped
2 tablespoons (30 mL) balsamic vinegar

TO PREPARE THE PORK CHOPS:
Preheat oven to 350 degrees F (180C).

Using a heavy, ovenproof frying pan, heat oil over medium-high heat just until smoking hot. Sprinkle both sides of chops with salt and pepper and brown quickly on both sides in hot oil, about one minute per side.

Transfer pan to preheated oven for 15 minutes, just until cooked through; don't overcook or meat will dry out. Remove from oven and set aside to rest for about five minutes before serving.

TO MAKE THE CRANBERRY COMPOTE:
While chops are baking, melt butter in a medium frying pan over medium heat and cook apples, cider, cranberries and brown sugar, covered, for about 15 minutes, until apples are softened.

Uncover pan, add sage and vinegar, and simmer another five minutes to combine flavors.

TO SERVE:
Serve chops, topping each one with a couple of spoonfuls of the compote.

Servings: 4
Source: Julian Armstrong, The Gazette