Cranberry-Pineapple Pork Chops |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I love to serve this sauce with Christmas ham, but it's also great for a weeknight meal, like these pork chops. With a burst of flavor in every bite, these boneless chops are sure to become a family favorite. Ingredients:
4 boneless pork loin chops (1 inch thick and 6 ounces each) |
1 tablespoon canola oil |
1 can (20 ounces) unsweetened pineapple tidbits |
1/2 cup sugar |
4 teaspoons cornstarch |
1 can (6 ounces) unsweetened pineapple juice |
2 tablespoons butter |
1/3 cup dried cranberries |
Directions:
1. In a large skillet, cook pork in oil for 8-10 minutes on each side or until a meat thermometer reaches 160°. Meanwhile, drain pineapple, reserving juice and 3/4 cup pineapple (save remaining pineapple for another use).
2. In a small saucepan, combine sugar and cornstarch. Gradually stir in pineapple juice and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter, cranberries and reserved pineapple. Serve with pork. Yield: 4 servings.
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