Tuesday, June 13, 2006

Cranberry-Orange Pork Chops

I'm always looking for new ways to use those thick pork chops from Costco--and this one is VERY easy. I keep fresh cranberries in my freezer year-round, and pulled out a cup of them for this recipe. I was really pleased with how it turned out--the sauce was good on the rice, too, which we ate with our chops.

Cranberry-Orange Pork Chops

2 thick (3/4") boneless pork chops (I took one of the thick ones from Costco and sliced it in half)
1 T butter
salt and pepper
1 c fresh/frozen cranberries
1 T Splenda brown sugar blend
3/4 c water
2 t cornstarch
1 4-oz. cup mandarin oranges (from Del Monte or Dole snack packs)
hot white rice (optional)

Brown chops on both sides in butter. Sprinkle lightly with salt and pepper. Add cranberries, brown sugar, and juice from oranges; cover and simmer about 20 minutes. (Cranberries will release their juices). Remove chops from pan and keep warm. Combine water and cornstarch and add to berries. Simmer, stirring, until thickened. Add oranges and reheat. Serve sauce over chops and rice, if desired. Serves 2.

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