3 tablespoons olive oil, divided
4 1-inch thick center cut pork chops
3 medium onions chopped
3 medium tart apples
1/3 cup brown sugar
6 ounces each of dried apricots (chopped) and dried cranberries
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon oregano
Salt and pepper to taste
1/3 cup chicken broth
1/4 cup white wine
2 tablespoons soy sauce
1 tablespoon olive oil
Preheat the oven to 350 degrees F.
In an oven proof casserole brown pork chops in 1 tablespoons of olive oil until browned on both sides. Remove to plate. Add more oil to pan. In it cook onions and apples until they are softened. Add the seasonings and stir. Return the chops to the casserole. Add the broth and wine. Place a lid on the casserole and place in the oven. Bake for approximately 1 hour, checking once to be sure there is enough liquid. Add more broth if needed.
Remove casserole from oven. Turn the oven to broil and adjust rack so that casserole will be 3-inches from heat. Mix soy sauce and olive oil and with a brush paint the tops of the pork chops. Place casserole back in oven and broil for a few minutes to brown the tops of the chops. Serve from casserole.
Note: I halved the recipe