Cranberry Pork Chops
  • 1 1/2 cups sugar
  • 1 3/4 cups of water, divided
  • 12 oz fresh or frozen cranberries
  • 1/2 cup bbq sauce
  • 8 bone in pork chops (1/2 to 3/4 inch thick)
  • salt and pepper to taste
  • 2 TBS vegetable oil
  • 2 TBS cornstarch
  • 1/4 cup cold water
  1. In a saucepan, combine sugar and 1 1/2 cups water. Cook and stir over med. heat until sugar is dissolved. Bring to a boil; boil uncovered 5 min. Add cranberries; cook 5 minutes longer or until berries pop. Skim off foam if necessary. Stir in bbq sauce and remaining water. Mix well; set aside. Season pork chops with salt and pepper. In a large skillet over med. heat, brown chops on both sides in oil; drain. Pour the cranberry sauce over the chops. Cover and simmer for 35-40 minutes or until meat juices run clear. 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. Spoon over port chops.
  2. Yield 8 servings
  3. Note: one can of whole berry cranberry sauce may be substituted for sugar, cranberries and 1 1/2 cups of water. Combine cranberry sauce with the bbq sauce and 1/4 cup of water; use as directed in recipe.
I love the combination of cranberries and pork. Hope you all like this recipe.