Pilgrim Pork Chops

Pilgrim Pork Chops


Serves 4

4 boneless center-cut pork chops
1 large onion, thinly sliced
6 Granny Smith apples
2 tablespoons butter
2 tablespoons flour
1 cup dark beer
1 cup Paradise Meadow® fresh or frozen whole cranberries
Salt and pepper, to taste


Preheat oven to 350 degrees.

Butter the bottom of an oven proof casserole dish. Peel, core and slice the apples. Layer the apple slices in the bottom of the casserole dish and cover with the onion slices.  Add salt and pepper to taste. Place the pork chops on top.

In a saucepan melt the butter and stir in the flour. Next, add the cup of beer and stir until the mixture thickens into a smooth sauce. Next, add the cranberries to the sauce and cook for about five minutes, until the cranberries begin to pop. Pour the cranberry and sauce mixture over the pork chops. Cover and bake for approximately one and one half hours, depending on the size of the chops, until the pork is thoroughly cooked.

Credit to: Rubies in the Sand by: Bonnie Kavanagh and Fred Bottomley.