Sunday, November 18, 2012

Cranberry-Kissed Pork Chops


Ingredients 

(serves 6)

  • 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

Preparation

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.
















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