Ingredients

Instructions

  1. Dredge pork chops in flour and pepper.
  2. Brown in 1/2 of the oil, and remove from heat.
  3. Add the remaining oil and 1 tbs of the leftover dredging flour.
  4. Stir in the cider, stock, sugar, orange zest, and cranberries.
  5. Bring the mixture to a boil, add chops, and reduce to a simmer.
  6. Cover and simmer 5 minutes per side or until chops are done.
  7. Add the scallions and serve.