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Saturday, June 10, 2017

Cranberry-Orange Pork Chops

4 thick pork chops
2 tablespoons water
1/2 cup port wine
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 tablespoon grated orange rind
2 peeled oranges, split into sections
1 1/2 cups fresh cranberries

In a large skillet over medium heat, stand pork chops on fat edges.
Cook until fat covers the pan. Brown meat on both sides; drain fat.
Add water and port; sprinkle chops with salt, pepper and spices.
Cover skillet and cook over low heat until pork is tender, about one
hour. Add more water if necessary. Add orange rind, orange sections,
and cranberries. Cook covered for 10 minutes until cranberries pop.

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