Pork Chops with Cranberries
TOTAL TIME: Prep: 30 min. Cook: 35 min.
YIELD: 8 servings.
This meal is a proven winner to fix. I never have leftovers. I farm with my dad and brother, but in my spare time I love to work in the garden, play with my beagles and make crafts.
Ingredients
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1-1/2 cups sugar
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1-3/4 cups water, divided
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1 package (12 ounces) fresh or frozen cranberries
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1/2 cup barbecue sauce
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8 bone-in pork loin chops (1/2 to 3/4 inch thick and 8 ounces each)
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Salt and pepper to taste
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2 tablespoons canola oil
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2 tablespoons cornstarch
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1/4 cup cold water
Directions
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1.
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.
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2.
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 thermometer reads 160°. Remove chops and keep warm.
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3.
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.
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