Pork Chops with Apple Cranberry Compote

In a large skillet melt the butter on low heat. Prep the pork chops by trimming any fat and removing the bone (depending on the cut). Salt and pepper both sides of the pork chops liberally. Increase heat to medium high. Brown pork chops in the butter until brown on both sides. Remove pork chops and set aside.

Lower the heat slightly and deglaze the pan with the apple juice, scraping any brown bits from the bottom. Pour in chicken stock and add the apples and cranberry sauce (I like using the kind with whole cranberies in it but use what you like). Turn heat back up until the mixture begins to boil. Reduce to a simmer and cover for 5 minutes or until the the apples are broken down and the cranberry sauce is incorporated.

Add the pork chops to the apple-cranberry compote. Cover again and continue to simmer for 15 minutes. Plate pork chops and spoon the apple-cranberry compote over top.