This is a one of my favorite winter dishes and the sweet-tart-savory combination of flavors have a lot of complexity without it being a complicated dish. You can finish this in a Crock Pot as well -- after browning just put the rest of the ingredients in the slow cooker (keep the onions raw) for 6 hours on low.
- 2 bone-in pork chops (about 4 ounces)
- 2 teaspoons salt
- 1 tablespoon coriander seed
- 1 teaspoon cumin seed
- ½ teaspoon mace or all-spice
- 3 cloves garlic
- ½ tablespoon grated lemon zest
- 1 tablespoon butter or margarine
- 1 medium onion, sliced into thin rounds
- ¼ cup lemon juice
- ½ cup chicken broth
- 1 apple, cored and sliced into thin rounds
- 1 tablespoon capers (and ½ tablespoon of caper juice)
- 1½ tablespoon dried cranberries
Wash and pat dry pork chops then salt both sides. Grind coriander, cumin, and mace together and combine with crushed garlic cloves and lemon zest. Rub the mixture onto pork chops.
Heat butter or margarine in large skillet that you can cover. Add pork chops and brown on both sides (about 3 minutes per side). Remove them and put them aside. Deglaze the pan with the lemon juice and stir in the onions.
Once the onions start to turn translucent, add in the broth, apples, cranberries, and capers. Nestle the pork chops in the skillet with everything else. Cover and cook on medium-low heat for 20 minutes.