Cranberry-Kissed Pork Chops
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
Sprinkle pork chops with pepper.
In a large skillet coated with cooking spray, brown chops on both sides over medium-high heat.
Combine cranberry sauce and mustard; spoon over chops. Reduce heat, cover and cook for 6 to 8 minutes or until a meat thermometer reads 160 degrees F.
Remove chops and keep warm.
Add cranberries and vinegar to skillet, stirring to loosen browned bits from pan. Bring to a boil and cook until liquid is reduced to about 1/2 cup. Serve with chops.
Yield: 6 servings
Pork Chop Recipes