Cranberry-Kissed Pork Chops |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
I like to serve this quick, creative entree over golden cooked noodles or fluffy white rice. Betty Nichols, Eugene, Oregon Ingredients:
6 boneless pork loin chops (5 ounces each) |
1/4 teaspoon coarsely ground pepper |
1/3 cup jellied cranberry sauce |
4-1/2 teaspoons stone-ground mustard |
3 tablespoons dried cranberries |
2 tablespoons raspberry vinegar |
Directions:
1. Sprinkle pork chops with pepper. Brown chops on both sides over medium-high heat in a large skillet coated with cooking spray. Combine cranberry sauce and mustard; spoon over chops. Reduce heat; cover and cook for 4-6 minutes or until a thermometer reads 145°.
2. Remove chops and let stand for 5 minutes. Add cranberries and vinegar to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Serve with chops. Yield: 6 servings.
|
|