- Yield: 4 TO 6
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Serving: 4 to 6 people
PORK CHOPS with CRANBERRY SAUCE
Hi and welcome to our website!!
If you are looking for a tasty recipe for a PORK CHOP meal!!!
This is it!!!
So make yourself a cup of tea and sit back and enjoy our short video tutorial to make our tasty recipe today!!!
These are the ingredient's for our recipe, pork tenderloin chops, dried cranberries, cranberry juice and onion. See recipe below for the others.
I'm using dried cranberries for this recipe because of the natural sweetness it brings to the recipe. But I'm sure you can use fresh or frozen cranberries and maybe two tablespoons of brown sugar to help with the tartness of the berries..
Part frying the pork crops with seasonings and then removing it from the pan and tossing in chopped onion...fennel seeds, and topped with dried cranberries.
Please continue on to our recipe and video tutorial before you go, thank you for stopping by and checking out our tasty pork chop recipe..
https://www.bonitaskitchen.com/cookbook
Ingredients
- Pork tenderloin chops - 4 to 6, or pork of choice
- Black pepper - ½ tsp
- Corn starch - 2 tsp
- Cranberry juice - 1 cup
- Honey or brown sugar - 2 tsp
- Dried or fresh cranberries - ¾ cup or more
- Fennel seeds - 1 tbsp, or tarragon, or rosemary
- Parley - 1 tbsp
- Sea salt - ½ tsp
- Olive oil or cooking spray - 1 tbsp
- Onion - 1 each, peeled and diced
- White rice - 2 to 3 cups, cooked
- Green onion - 1 stick, garnish
Instructions
First sprinkle black pepper and sea salt over pork chops.
Coat a large pan or skillet with olive oil or cooking spray, Cook pork chops over medium heat for 3 to 4 minutes on each side or until lightly brown.
Remove pork chops from pan or skillet unto a plate and cover in foil to keep warm. Add diced onions to cook for a few minutes.
In a small bowl, mix cornstarch, juice and honey or brown sugar until smooth.
Add to pan with onions, stirring to loosen the browned bits.
Stir dried or fresh cranberries, one off the herbs, tarragon, rosemary or fennel whatever you have….into the pan.
Bring to a boil; cook 2 minutes longer or until thickened and bubbly.
Return pork chops to pan and any juice from the pork chops, Reduce heat; cover and simmer for 4 to 6 minutes or until meat thermometer reads 160ºf.
Serve with rice and green peas.
Cooking Rice:
Method:
3 cups hot water into a saucepan bring to a boil, then add ¼ tsp sea salt. Add 2 cups of uncooked rice. Stir in to loosen the grains.
Part cover if no hole in lid, stirring occasionally over medium stovetop heat for 2 minutes or until it starts to boil.
Turn heat down to warm, totally cover the saucepan with lid and let continue steaming for 5 to 10 minutes. Then remove lid and fluff the rice with a fork. Add 1 tsp butter and continue tossing it through. Serve with pork chops!
Bonita’s Tips:
2 cups of uncooked rice will equal to 3 cups of cooked rice, add more water if needed.
Use fresh cranberries if in season. Use herb of choice or what you have at home.
You can cook this meal on the stovetop, then continue cooking it in the oven. Or in a skillet like the one I’m using…. After the pork chop meal is ready to serve. You serve it with a side of choice…like steamed rice and veggies. Roasted baby potatoes or fry’s. Topped with the cranberry sauce..
Thank you so much for stopping by…please leave us a message before you go!! Oh behalf of myself, RMHussey Productions and Team… Plus from our kitchen to yours. Have a wonderful day!!
Oh yum!