Cranberry Glazed Pork Chops Recipe
Ingredients
| 4 pork loin chops (about 4 ounces each), cut about 1/2" thick and trimmed of all visible fat | ||
| Ground black pepper | 1/4 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
| 3/4 cup apple-cranberry juice | ||
| Dried cranberries | 1/2 Cup (16 tbs) | |
| Tarragon | 1 Tablespoon, minced | |
| Minced parsley | 1 Tablespoon | |
| Honey | 1 Teaspoon | |
| 2 cups hot cooked brown rice | ||
Directions
Sprinkle both sides of the chops with the pepper; set aside.
Spray an unheated, large no-stick skillet with no-stick spray.
Heat the skillet over medium heat.
Add the chops and cook for 3 minutes.
Turn the chops over and cook for 2 to 3 minutes more or until no longer pink.
Transfer to a plate and set aside.
In a small bowl, stir the cornstarch into the apple-cranberry juice until dissolved.
Then add the juice mixture to the skillet, stirring and scraping to loosen any brown bits from the bottom.
Stir in the cranberries, tarragon, parsley and honey.
Cook and stir until slightly thickened.
Add the chops to the skillet.
Spoon the sauce over the chops; cook for 1 to 2 minutes more or until heated through.
Spray an unheated, large no-stick skillet with no-stick spray.
Heat the skillet over medium heat.
Add the chops and cook for 3 minutes.
Turn the chops over and cook for 2 to 3 minutes more or until no longer pink.
Transfer to a plate and set aside.
In a small bowl, stir the cornstarch into the apple-cranberry juice until dissolved.
Then add the juice mixture to the skillet, stirring and scraping to loosen any brown bits from the bottom.
Stir in the cranberries, tarragon, parsley and honey.
Cook and stir until slightly thickened.
Add the chops to the skillet.
Spoon the sauce over the chops; cook for 1 to 2 minutes more or until heated through.
Chef
