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Cranberry Pork Chops

1 12 cups sugar
1 34 cups water, divided
1 (12 ounce) package fresh cranberries or 1 (12 ounce) package frozen cranberries
12 cup barbecue sauce
8 pork chops (1/2 to 3/4 inch thick)
salt and pepper, to taste
2 tablespoons vegetable oil
2 tablespoons cornstarch
14 cup cold water


In a saucepan, combine sugar and 1 1/2 cups water. Cook and stir over medium heat until the sugar is dissolved. Bring to a boil; boil, uncovered, for 5 minutes. Add cranberries; cook 5 minutes longer or until the berries pop. Skim off foam if necessary. Stir in barbecue sauce and remaining water. Mix well; set aside. Season pork chops with salt and pepper. In a large skillet over medium heat, brown chops on both sides in oil; drain. Pour the cranberry sauce over chops. Cover and simmer for 35-40 minutes or until meat juices run clear. Remove chops and keep warm. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over pork chops. Variation:. One 16-ounce can of whole-berry cranberry sauce may be substituted for the sugar, cranberries and 1 1/2 cups water. Combine cranberry sauce with the barbecue sauce and 1/4 cup water; use as directed in recipe.

Source: www.food.com