Pork Chops with Cran-Apple Sauce and Parsley Potatoes

Quick Note: Sugar snap peas are a recommended side for this dish. Kevin and I prefer steamed spinach. Also, I used gala apples instead of McIntosh.

4 center cut pork loin boneless chops, each about 3/4 inch thick
Drizzle of EVOO
Grill seasoning blend or course salt and pepper
5 McIntosh apples, peeled and chunked
1/2 cup dried sweetened cranberries
1 cup concentrated canned cran-apple juice
1 1/2 lbs small red skinned potatoes, halved
2 T butter
Handful of flat-leaf parsley, chopped

Preheat a nonstick skillet over medium high heat. Drizzle chops with extra virgin olive oil, just enough to lightly coat the meat on both sides. Place the chops in a hot pan and cook 6 to 7 minutes on each side under a loose tin foil tent. The tent will reflect heat back into the pan while allowing steam to escape.

Once the chops are turned, season with seasoning blend or coarse salt and pepper, to your taste. After the chops are cooked through remove from heat and let stand for 5 minutes for juices to redistribute before serving.

In a medium saucepan, working over medium to medium high heat, combine apples, sweetened dried cranberries, and cran-apple juice concentrate. Cook apples into a chunky sauce, about 10 minutes. Remove the cran-apple sauce from heat and let it settle.

Simmer potatoes in just enough water to cover them for 10 minutes or until fork tender. Drain ad return potatoes to hot pot to dry them out. Toss potatoes with butter, parsley, and a little salt.

Source: foodnetwork.com/Rachel Ray (Thanks Nicole!)