I like to use cranberries in recipes whenever I can, so when I saw this Cranberry Glazed Pork Chops Recipe I decided to give it a try. Dried cranberries by then selves are very good and I thought the flavor of dried cranberries and cranberry sauce server over pork chops would be a great combination. There are a couple of ingredients I have never used before in this recipe; those being stone ground mustard and raspberry vinegar. I had no problem locating the raspberry vinegar, but the stone ground mustard was a little bit of a challenge. I think you could substitute spicy brown mustard if you are unable to locate stone ground.
This Cranberry Glazed Pork Chops Recipe is a very simple recipe and you can have supper on the table in less than an hour. If you like cranberries give this one a try; it’s really good.
4 boneless pork loin chops
1/4 teaspoon coarse ground pepper
1/3 cup jellied cranberry sauce
4 1/2 teaspoons stone ground mustard
3 tablespoons dried cranberries
2 tablespoons raspberry vinegar
1. Using a large skillet sprayed with cooking spray; sprinkle the chops with pepper then brown on both sides.
2. In a small bowl combine the cranberry sauce and mustard. Spoon the mixture over the top of the pork chops. Reduce the heat to medium and cook covered for about 10 minutes or to an internal temperature of 145F.
3. Remove the pork chops and set aside, and keep warm.
4. Add the cranberries and raspberry vinegar to the skillet stirring to loosen any bits from the pan; bring to a boil and cook until the mixture starts to thicken.
Spoon cranberry mixture over the pork chops and serve hot.