Meat
and Poultry:
Cranberry
Pork Chops
from
California
Sizzles
Easy
and Distinctive Recipes for a Vibrant Lifestyle
INGREDIENTS:
1
tablespoon butter
1
onion, chopped
3
pounds pork chops, 1-inch thick
2/3
cup bottled chili sauce
3
tablespoons brown sugar, firmly packed
1
tablespoon red wine vinegar
1
teaspoon dry mustard
1-1/2
cups cranberries, fresh or frozen
1
orange, thinly sliced for garnish
TO
PREPARE:
1.
Preheat oven to 400 degrees.
2.
Melt butter in 9/13-inch baking dish and add onions. Bake uncovered
for 10-15 minutes or until onion is limp. Stir occasionally.
3.
Place pork chops in dish and place onions around meat, not under.
Reduce oven temperature to 350 degrees and bake for 25 minutes uncovered.
4.
Stir together remaining ingredients, except orange slices, in a bowl.
Add onions from baking dish, then spoon sauce over the chops. Continue
baking until meat is fully cooked and cranberry sauce has slightly caramelized,
about 25-30 minutes longer.
5.
Garnish meat with orange slices.
SERVES:
6
Copyright 1992 by The
Junior League of Pasadena, Inc. and Art Center College of Design.
All rights reserved.
Visit The
Junior League of Pasadena web site to purchase copies of California
Sizzles and other fine cookbooks, or call their cookbook
hotline at (626) 796-0162.
The Junior League of Pasadena,
Inc., is an organization of women committed to promoting voluntarism, developing
the potential of women, and improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. Proceeds from the sale of California
Sizzles will support the Junior League's indispensable work
within the community for those in need.
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