Cranberry Apple Marsala....

The cranberries are exceptional this year.  There is such a distinct flavor difference between the bagged super market cranberries and the locally grown berries. It's almost as if they had a little bit of a sparkle to them. Anyway, with three pounds to use I went straight to the cranberry experts,  Ocean Spray Cranberry.  This recipe sounded delicious and easy.  I did however make quite a few modifications to the Ocean Spray recipe.  I used floured pork instead of plain chicken, fresh cranberries rather than dried, apple cider because I forgot to buy apple jelly and then took it upon myself to add the mustard and raw sugar.  Everyone loved it.


INGREDIENTS

• 4 boneless, center cut pork chops sliced in half as if your were making cutlets.  So tip to tail.. 
• 1 cup flour 
• salt and pepper
• 2 tbsp. butter
• 2 tbsp. extra virgin olive oil
• 1/3 cup Marsala wine
• 1/3 cup apple cider
• 2 tbsp. Dijon Mustard
• 1 tbsp. raw sugar
• 3 apples, peeled and cut into 1/4 slices (any variety will do)
• 1 cup fresh cranberries

DIRECTIONS

1. Season the flour with salt and pepper.  Dredge the pork cutlets lightly in the flour. Melt the butter along with the olive oil in a large frying pan over medium heat.  Add the pork and cook 3 or 4 minutes per side.  Remove to a warm platter in the oven to keep warm.  I put my oven on 190 degrees.
2. Stir in wine, cider, mustard, apples, raw sugar and fresh cranberries.  Bring to a boil all the while scraping any brown bits of the bottom of the pan.  Reduce heat and return pork to the pan for 2 or 3 minutes to finish cooking.  Here is my version.  Enjoy!

 I was so busy taking the photo I forgot to pour the delicious sauce over the top. That's the best part!!