Pork With Warm Apple-Carrot Slaw

• 4 (4-oz.) boneless pork loin chops
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons butter or margarine, divided
• 2 Granny Smith apples, peeled and thinly sliced
• 1 small onion, halved and thinly sliced
• 3 carrots, shredded
• 2 tablespoons dark brown sugar
• 1 tablespoon cider vinegar
• 1/4 cup dried cranberries
• Garnish: fresh parsley sprigs

1. Sprinkle chops with salt and pepper. Melt 1 1/2 tablespoons spread in a large nonstick skillet over medium-high heat. Add chops, and cook 3 minutes on each side or until done. Remove, and keep warm.
2. Melt remaining 1/2 tablespoon spread in skillet over medium-high heat. Add apples and onion, and cook, stirring occasionally, 4 minutes; stir in carrots, and cook 2 minutes. Stir in sugar and vinegar; reduce heat to medium-low, and cook 2 minutes or until vegetables are tender. Stir in cranberries and any accumulated juices form pork. Serve chops over slaw. Garnish, if desired.

pork loin chops, salt, pepper, butter, apples, onion, carrots, brown sugar, cider vinegar, cranberries, parsley sprigs

Taken from www.myrecipes.com/recipe/pork-with-warm-apple-carrot-slaw (may not work)