"I like to serve this quick, creative entree over golden cooked noodles or fluffy white rice." Betty Nichols, Eugene, Oregon
- 6 boneless pork loin chops (5 ounces each)
- 1/4 teaspoon coarsely ground pepper
- 1/3 cup jellied cranberry sauce
- 4-1/2 teaspoons stone-ground mustard
- 3 tablespoons dried cranberries
- 2 tablespoons raspberry vinegar
- Sprinkle pork chops with pepper. Brown chops on both sides over medium-high heat in a large skillet coated with cooking spray. Combine cranberry sauce and mustard; spoon over chops. Reduce heat; cover and cook for 4-6 minutes or until a thermometer reads 145°.
- Remove chops and let stand for 5 minutes. Add cranberries and vinegar to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Serve with chops. Yield: 6 servings.
Originally published as Cranberry-Kissed Pork Chops in Taste of Home October/November 2009, p44
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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