Recipe submitted by Stella Jones, Houston, Texas.
Cranberries, apples, and a hint of spice flavor this satisfying main dish.
•1 large sweet onion, cut into large pieces
•2 tablespoons olive oil
•2 large tart apples, peeled, cored, sliced in 1/4-inch rings, then halved
•6 small pork chops or pork tenderloin pieces, tenderized
•1/8 teaspoon ground cloves
•Freshly ground pepper to taste
•Juice of 1 large orange
•5 tablespoons Cranberry and Allspice Vinegar (see recipe below), or more to taste
1. In a large skillet, brown the onion in 1 tablespoon of the olive oil.
2. Add the apple slices and continue to sauté until the apples are tender but still firm. Remove to a bowl and set aside.
3. In the same skillet, add the remaining tablespoon of oil and the pork.
4. Sprinkle with the cloves and pepper. Cook over medium heat, covered, until the meat is cooked through.
5. Add the reserved onion and apples.
6. Combine the orange juice and cranberry vinegar, pour over the chops, and heat through.
•2 cups distilled white vinegar (minimum 5 percent acidity)
•1 cup Chablis wine
•12 ounces whole cranberries
•1 tablespoon whole allspice
•1 tablespoon whole cloves
•2 cups sugar
1. Mix the vinegar and wine together and let stand for several days.
2. Chop the cranberries in a food processor or blender and place in a large, widemouthed glass container with the allspice and cloves.
3. Add the vinegar mixture, pressing down the fruit so that it is completely covered.
4. Let stand, covered, in a cool, dark place for 10 days, stirring occasionally with a wooden spoon.
5. Strain the mixture through a coffee filter (do not squeeze the fruit).
6. Sterilize one or more bottles with a total capacity of 4 cups.
7. Spread the sugar on a baking sheet and heat in a 300°F oven for 10 minutes, or until cream-colored.
8. Meanwhile, heat the vinegar in a nonreactive pot; do not boil.
9. Add the sugar to the vinegar and boil for 3 minutes, stirring constantly to dissolve the sugar.
10. Allow to cool slightly, pour into sterilized bottles, and cap tightly.
11. Store in a cool, dark place.
Check out the original article, Cooking with Herbs and Spices.