Pork Chops with Cranberries |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This meal is a proven winner to fix. I never have leftovers. I farm with my dad and brother, but in my spare time I love to work in the garden, play with my beagles and make crafts. Ingredients:
1-1/2 cups sugar |
1-3/4 cups water, divided |
1 package (12 ounces) fresh or frozen cranberries |
1/2 cup barbecue sauce |
8 bone-in pork loin chops (1/2 to 3/4 inch thick and 8 ounces each) |
salt and pepper to taste |
2 tablespoons canola oil |
2 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. In a large saucepan, combine sugar and 1-1/2 cups water. Cook and stir over medium heat until the sugar is dissolved. Bring to a boil; boil, uncovered, for 5 minutes. Add cranberries; cook 5 minutes longer or until the berries pop. Skim off foam if necessary. Stir in barbecue sauce and remaining water; set aside.
2. Season pork chops with salt and pepper. In a large skillet over medium heat, brown chops on both sides in oil; drain. Pour the cranberry sauce over chops. Cover and simmer for 35-40 minutes or until a meat thermometer reads 160°. Remove chops and keep warm.
3. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops. Yield: 8 servings.
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