Quick Cranberry Pork Chops |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Dried cranberries add a touch of sweetness-and autumn appeal-to this skillet supper. Don't have pork chops on hand? Use four boneless skinless chicken bread halves instead. Ingredients:
4 bone-in pork loin chops (1/2 inch thick and 8 ounces each) |
2 tablespoons butter |
1 cup chicken broth, divided |
1/2 teaspoon dried rosemary, crushed |
1/4 cup sliced green onions |
1/4 cup dried cranberries |
1/8 teaspoon pepper |
3 teaspoons cornstarch |
hot cooked rice |
Directions:
1. In a large skillet, brown the pork chops in butter for 3 minutes on each side. Add 1/2 cup broth and rosemary. Reduce heat; cover and simmer for 5 minutes or until a meat thermometer reaches 160°. Remove chops to a serving dish and keep warm.
2. In the same skillet, add the onions, cranberries and pepper. In a small bowl, whisk cornstarch and remaining broth until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice. Yield: 4 servings.
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