Cranberry Pork Chops

Becky Johns

These pork chops make a perfect autumn or winter meal! It is also great with chicken breasts. I browned the pork chops about 4 minutes each side before I put them in the oven (to seal in the juices), so I checked the pork after a shorter baking time with an instant-read meat thermometer. I used canned whole cranberry sauce and Homemade brand chili sauce that comes in a round jar. It is nice and thick, also I love to save the jars for individual flower arrangements at each place for a special luncheon or dinner. Another way to use them is to turn them upside down, put in a battery operated tea candle on the lid, and screw it on, then set them lid side down on the table for a unique votive candle to place among the autumn leaves in the centerpiece.

1 Tbsp. butter
1 onion, chopped
3 lbs. pork chops, about 1-inch thick
2/3 cup bottled chili sauce
3 Tbsp. brown sugar
1 Tbsp. red wine vinegar
1 tsp. dry mustard
1 1/2 cups fresh cranberries or 1 (14 oz.) can whole cranberry sauce

In a 400 degree oven, melt butter in a 9 x 13 glass baking dish. Add onions to dish and bake uncovered, stirring occasionally, for 10-15 minutes or until onion is soft. * Place pork chops in the glass dish and reduce the oven temperature to 350 degrees. Bake for 25 minutes.
Meanwhile stir together chili sauce, brown sugar, vinegar, dry mustard and cranberries. Spoon over the pork chops and continue baking for 20 minutes or until pork is 165 degrees and cranberry sauce has slightly caramelized.
*(while onions cooked in the oven, I browned the chops on the stove top.  I cut down the baking time about ten minutes by doing this.)

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