PORK CHOPS WITH APPLES AND CRANBERRIES

4 tablespoons unsalted butter
2 shallots, thinly sliced
2 tart green apples such as Newtown Pippin or Granny Smith, peeled, halved, cored and cut lengthwise into slices 1/4-inch thick
1/2 cup fresh or frozen cranberries
4 loin pork chops, each about 1/2 pound and 1-inch thick
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/4 cup hard cider or apple juice
1/2 teaspoon chopped fresh sage

In a large frying pan over high heat, melt 2 tablespoons of the butter. Add the shallots and apples and cook, stirring frequently, until the apples are browned and slightly softened, about 5 minutes.

Stir in the cranberries and cook until warmed through, about 1 minute longer. Transfer to a platter and keep warm.

Add 1 tablespoon of the remaining butter to the same pan over medium-high heat. Sprinkle the chops on both sides with the salt and pepper and add to the pan. Brown on the first side for 1 minute, then turn and brown on the second side for 1 minute. Cover and reduce the heat to low. Cook for 2 minutes, then turn the chops over and cook until done at the center but still pale pink, about 2 minutes longer. Transfer the chops to a platter, cover and keep warm.

Return the apple mixture to the pan and add the cider or juice and the sage. Bring to a boil over high heat and deglaze the pan, stirring to scrape up any browned bits on the pan bottom. Cook until the liquid is reduced by half, 2-3 minutes, then swirl in the remaining 1 tablespoon butter.

Pour the sauce over the chops and serve immediately.

Servings: 4
Source: Williams-Sonoma: The Pacific Northwest by Jean Galton