I love to serve this sauce with Christmas ham, but it's also great for a weeknight meal, like these pork chops. With a burst of flavor in every bite, these boneless chops are sure to become a family favorite. —Priscilla Gilbert, Indian Harbour Beach, Florida
- 4 boneless pork loin chops (1 inch thick and 6 ounces each)
- 1 tablespoon canola oil
- 1 can (20 ounces) unsweetened pineapple tidbits
- 1/2 cup sugar
- 4 teaspoons cornstarch
- 1 can (6 ounces) unsweetened pineapple juice
- 2 tablespoons butter
- 1/3 cup dried cranberries
- In a large skillet, cook pork in oil for 8-10 minutes on each side or until a meat thermometer reaches 160°. Meanwhile, drain pineapple, reserving juice and 3/4 cup pineapple (save remaining pineapple for another use).
- In a small saucepan, combine sugar and cornstarch. Gradually stir in pineapple juice and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter, cranberries and reserved pineapple. Serve with pork. Yield: 4 servings.
Originally published as Cranberry-Pineapple Pork Chops in Simple & Delicious September/October 2008, p23
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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