 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 2 |
|
I can't remember where I got this, but I've been making it for a few years now. A very easy pork chop preparation. One note: the ingredients call for boneless pork chops, but the instructions say to cut the chops toward the bone. I just cut toward where I think the bone might have been. :) I sometimes use dried cranberries instead of fresh (I don't chop them if I do this) and have also used apricot or peach preserves instead of marmalade when that's what I have on hand. Enjoy! Ingredients:
1/3 cup cranberries, coarsely chopped (fresh or frozen thawed) |
2 tablespoons orange marmalade |
1/8 teaspoon ground cloves |
2 boneless pork chops, about 3/4 inch thick |
2 tablespoons honey |
Directions:
1. Heat oven to 325.
2. Generously grease a square pan, 9x9x2 inches.
3. Mix cranberries, marmalade and cloves in small bowl.
4. Make a pocket in each chop by cutting into pork toward the bone (or wherever you think the bone could have been. Hah!) Fill pockets with cranberry mixture.
5. Place in pan and spoon 1 tablespoon of honey over each chop.
6. Bake uncovered about 45 minutes or until chops are no longer pink in center.
|
|