This recipe is quite delicious with fresh sauerkraut (washed & squeezed dry) added just over the apples - that is if you like sauerkraut as I do! The flavors go very well together.

6 center cut loin pork chops - 3/4" thick
Salt & Pepper
5 red-skinned apples
1 Tbsp Canola oil
2 onions, peeled & cut in slices
1/2 can whole cranberry sauce
1/3 cup cherry preserves - or any kind of red preserves
1 Tbsp Dijon mustard
1/2 cup orange juice
1 Tbsp grated orange rind
2 tsp curry powder

Optional: fresh sauerkraut - soaked in cold water and squeezed dry)

Pre-heat oven to 350 degrees. Lightly spray a 9" x 14" pyrex baking dish with vegetable oil spray and set aside.

1. Trim the chops of all fat and remove the bone. Rub salt & pepper into both sides of each chop and set aside. Wash & cut the apples into 8ths, removing seeds but leave the peel on. Lay the apples in the bottom of the pyrex dish.
2. In a heavy skillet, heat a skim of Canola oil to hot, but not smoking. Brown the chops lightly on both sides. Remove chops and place on top of apples in baking dish. Then brown onion slices lightly in skillet and put those on top of chops. Set aside.
3. In a saucepan, put the cranberry sauce, cherry preserves, Dijon mustard, orange juice, grated orange rind and curry powder. Heat over medium heat, stirring frequently, bringing the mixture to a simmer and melting the preserves. When it is just bubbling, pour over the chops. Cover the pyrex dish with foil and bake in the pre-heated oven for 30 minutes. Then take foil off and continue baking for 15 to 20 minutes more or until the top is nicely glazed and the chops are cooked.

Note: If you use the fresh sauerkraut, then layer that on top of the apples, then put the chops on top of the sauerkraut and continue on as above.