Cranberry Pork Chops Recipe

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

• 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.
• 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.
• 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.
  
  Editor's Note: One 16-ounce can of whole-berry cranberry sauce may be substituted for the sugar, cranberries and 1-1/2 cups water. Combine cranberry sauce with the barbecue sauce and 1/4 cup water; use as directed in recipes.

Cranberry Pork Chops published in Country October/November 2000, p49