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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I love chops this way, but then again I'm a cranberry freak. I turn up the oven a bit on the last part and sometimes add some soy sauce and pineapple to the recipe. Ingredients:
6 thick pork chops |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 large oranges |
2 teaspoons brown sugar |
5 slices white bread, diced |
1/3 cup chopped fresh cranberries |
1/4 cup chopped celery |
1/4 teaspoon salt |
3 teaspoons fresh orange juice |
Directions:
1. In a heavy skillet brown chops in a small amount of butter or oil-remove and place in a casserole dish in a single layer-salt and pepper them.
2. Cut 6 slices from the middle of the oranges.
3. Squeeze juice from remaining orange pieces and the last whole one.
4. You will want 1/2 cup juice plus 3 T.
5. Set aside the 3 T.
6. Mix the 1/2 cup juice with the brown sugar and pour over chops.
7. Bake in 350°F oven for 45 minutes.
8. Meanwhile dice bread, cranberries, celery and add to that salt and juice in a small bowl.
9. Pull chops out of the oven, place an orange slice on each and mound with cranberry stuffing .
10. Spoon on some juice from the pan; return to oven and bake for 15 minutes longer.
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