cranberry pork chops

Name: Cranberry Pork Chops
Yield: 4
Ingredients: 4 - chops 3/4; 1 can(s) 8 1/2 oz size sliced pineapple; 1/2 can(s) whole cranberry sauce; 1 - chicken bouillon cube; 1/2 cup(s) boiling water; 2 tablespoon(s) brown sugar; 2 tablespoon(s) vinegar; 2 tablespoon(s) water; 2 tablespoon(s) cornstarch; 1 - green bell pepper

(2 RATINGS)

31 Pinches

Dot Shirley

Apopka, FL

Updated on Nov 12, 2011

sorry I can't tell you how long this dish takes to prepare. I just never seem to write that down. I just cook.

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yield 4 serving(s)

Ingredients

4 - chops 3/4
1 can 8 1/2 oz size sliced pineapple
1/2 can whole cranberry sauce
1 - chicken bouillon cube
1/2 cup boiling water
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons water
2 tablespoons cornstarch
1 - green bell pepper

How To Make cranberry pork chops

Step 1

Trim excess fat from chops and cook til 1 T fat appears. Discard fat and save liquid fat. Brown the chops in this fat and season as desired.Chops will not be done at this point. Drain the pineapple but reserve the syrup. Add cranberry sauce to the syrup and pour into the skillet with pork chops.

Step 2

Dissolve bouillon with the water, add sugar and vinegar and pour into the skillet with the chops. Cover and simmer 40 mins. Place a pineapple slice on each pork chop Add 1" slices of bell pepper to the liquid in the skillet. Cover and simmer 10 more mins.
Step 3

Remove chops with the pineapple and place bell pepper slices on top of each pineapple. Combine cornstarch and 2T water then stir into the cranberry mixture in the skillet. Cook til thickened and serve over each pork chop. Place a small dish of extra sauce on the table.
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