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Cranberry Pork Chops

Posted by on May. 8, 2009 at 11:20 PM
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Cranberry Pork Chops

4 pork chops, cut 3/4 inch thick
1-8 1/2 oz. can pineapple slices
1/2 c. whole cranberry sauce
1 chicken bouillon cube
1/2 c. boiling water
2 tbsp. brown sugar
2 tbsp. vinegar
1 green pepper, cut in 1-inch pieces
2 tbsp. cornstarch
2 tbsp. water

Trim fat from chops. In skillet, cook trimming until about 1 tbsp. fat
accumulates, discard trimmings. Brown chops. Season with a little salt and
pepper. Drain pineapple, reserving syrup; add syrup to chops with cranberry
sauce. Dissolve bouillon cube in boiling water; add to chops along with
brown sugar and vinegar. Cover and simmer for 40 minutes or till chops are
tender. Add pineapple and green pepper. Cover and cook 10 minutes more.
Remove chops and pineapple to warm platter. Combine cornstarch and the 2
tbsp. water. Stir into cranberry mixture. Cook and stir until thickened.
Pour over chops.

 


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by on May. 8, 2009 at 11:20 PM
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