Wednesday, October 19, 2011

Cranberry Pork Chops

It appears that I have somehow missed posting this, one of my favorite pork recipes of all time, on either of my blogs.  Time to remedy that situation!

This recipe can be made ahead or done at the last minute.  If you don't want to deal with cooking the cranberry sauce, feel free to substitute a can of whole berry cranberry sauce for the cranberries, juice, and sugar.

Cranberry Pork Chops
serves 4

4 thick-cut pork chops, either bone in or boneless
1 T olive oil
1/2 medium onion, chopped
1 12-ounce bag fresh cranberries, picked over for bad berries and rinsed
1/2 cup orange or apple juice
3/4 cup sugar
Salt and pepper

Place the pork chops in a 9x13 baking dish (or an 8x8 if they'll fit).  Sprinkle with salt and pepper.

Heat the oil in a large skillet, over medium-high heat.  Add the onions and saute until soft, about five minutes.  Add berries, juice, and sugar, stirring until combined.  Lower the heat to medium and, stirring frequently, simmer until the berries have burst and sauce is thickened, about 10 - 15 minutes.

Pour sauce over the pork chops.  At this point, if you're making it in the morning, you can stick it in the fridge until it's time to bake it.  Start it out in a cold oven and add five or so minutes to your cooking time.

Bake at 350 degrees until cooked through - 30-35 minutes for boneless chops, 40 - 45 for bone in.  Enjoy!

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