Image by gailf548 via Flickr

If your pork chops are more than 1/2 in. thick, pound slightly between two sheets of plastic wrap or wax paper to ensure fast, even cooking.

Ingredients

• 4 (4 oz.) pork loin chops
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp. butter or spread, divided
• 2 sweet or tart apples according to taste, peeled and thinly sliced
• 1 small onion, halved and thinly sliced
• 3 carrots, shredded
• 2 Tbsp. dark brown sugar
• 1 Tbsp. cider vinegar
• 1/4 C. dried cranberries
• Garnish: fresh parsley sprigs

Method

1. Sprinkle chops with salt and pepper. Melt 1 1/2 Tbsp. butter/spread in a large non-stick skillet over medium-high heat. Add chops, and cook 3 min. on each side or until done. Remove and keep warm.
2. Melt remaining 1/2 Tbsp. butter/spread in skillet over medium-high heat. Add apples and onion and cook four min., stirring occasionaly; stir in carrots and cook two min. or until vegetables are tender. Stir in cranberries and any accumu-lated juices from pork. Serve chops over this slaw mixture.