Braised Pork Loin with Red Onion, Cranberries and Apple

Last night's dinner is likely more suitable to a crisp fall day or a foggy one at the beach like we had yesterday, because it seemed a little out of place on our plates when the sun came out like gangbusters around 4 and put the heat on in our little kitchen.

Regardless, it is such a simple dish to put together with a tart sweet flavor thanks to the cranberries, apple and touch of thyme. I used frozen cranberries but if you can't find them, I think you could accomplish the same thing by using a can of whole cranberry sauce. What happens with the braising is that what is normally a fairly dry piece of meat like a pork loin becomes moist and succulent as it cooks slowly over a 1 hour period.

I couldn't decide what to serve with our chops so picked little steamed yellow potatoes, but honestly noodles, rice or even mashed spuds would have been wonderful to sop up some of the wonderful sauce.

Oh and before I forget to mention it, if you're craving some cluck, this would be a fabulous way to cook chicken thighs too.

Braised Pork Loin with Red Onion, Cranberries and Apple (adapted from Idaho a la cArte)

4 – 1 inch slices of pork loin or loin chops

1-1/4 teaspoons dried thyme

Salt and coarse ground black pepper

3 tablespoons all-purpose flour

2 tablespoons vegetable oil

1 tablespoon butter

1 large red onion, cut in half and sliced lengthwise

1 cup apple juice or cider

1 – 12 ounce package frozen cranberries, thawed

1 Granny Smith apple, peeled, cored and cut into wedges

Heat a heavy sauté pan or Dutch oven over medium high heat until very hot. Meanwhile sprinkle loin chops with dried thyme, salt and pepper and dredge on all sides with flour. When pan is hot, add vegetable oil and  when shimmering add floured pork chops. Sauté on all sides until golden brown – approximately 5 to 8 minutes. Remove from pan and set aside. Add butter to pot, followed by sliced red onion. Cook stirring occasionally until onion is softened. Add apple juice and cranberries. Heat to boiling, then return chops to pan. Reduce heat to slow simmer, add apples and cover pot. Cook, stirring occasionally until chops are very tender – approximately 45 minutes to 1 hour. Remove lid from pot 15 minutes before serving to thicken sauce. Makes 4 servings. Download Braised Pork Loin with Red Onion, Cranberries and Apple

Comments

[Lea]

This looks lucious - I LOVE pork! And potatoes just steamed and wonderful in my book! Now, I am hungry and I will have to go eat some breakfast - HA!

[Mary from Apron Strings & Wedding Rings]

What could be better than pork with thyme & cranberries June? This is another one of your great recipes I'm tucking away for later :o)) THINKING ABOUT YOU ON YOUR VACATION! - HUGS, Mary

[June]

Lea - we love pork too. Never seem to get enough of it.

Mary - it really is great cool weather food and we'll have to wait awhile before we have it again when we're back in Tucson (like maybe around Christmas - ha). We're having a blast on our vacation. I don't think there's another month on the calendar that goes as fast as this one does.

[pam]

I've actually been craving more fallish stuff. I was thinking about making a soup yesterday, so this is fine with me!

[June]

Funny how ya' get tired of "summer" food - kinda' like "summer" clothing. Hope it has cooled down a bit for you.

[Mary]

This is a great recipe regardless of the weather. My family would devour it. I hope you have a great day. Blessings...Mary