More Sunday supper ideas to beat the cold weather!

Dosen't this look delicious, I love pork and apples together, so I knew this recipe would quickly become one of mt favorites. It pairs well with mashed potatos and fresh vegetables, yum!

Photo courtsey of good housekeeping.




2 teaspoon(s) olive oil
4 (about 5 ounces each) 3/4-inch thick boneless pork loin chops, trimmed
Salt and ground black pepper
2 large (about 1 pound) Golden Delicious apples, cored, each cut into 12 wedges
1 medium yellow onion, sliced
1/4 cup(s) dried cranberries
2 teaspoon(s) peeled, grated fresh ginger
3/4 cup(s) apple cider or apple juice
1 tablespoon(s) cider vinegar

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Directions

1.In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add pork; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook pork about 8 minutes or until browned on the outside and still slightly pink on the inside, turning over once. Transfer pork to platter; cover with foil to keep warm.
2.Reduce heat to medium-low. To same skillet, add apples, onion, dried cranberries, ginger, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover skillet and cook mixture about 8 minutes or until apples and onion are tender and lightly browned, stirring occasionally.
3.Remove cover and add apple cider and vinegar; heat to boiling over medium-high heat and cook until juice reduces slightly, about 2 minutes. To serve, spoon apple chutney over pork