Pork
Cranberry-Glazed Pork Chops
Ingredients
4 half-inch-thick lean, bone-in pork chops (about 6 ounces each) 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1/4 teaspoon salt Cooking spray 1 teaspoon corn oil 1 medium onion (about 6 ounces), sliced and separated into rings 1/3 cup plus 1 tablespoon cold water 1 tablespoon packed brown sugar 1 teaspoon cornstarch 3 tablespoons balsamic vinegar 1/4 cup sweetened, dried, orange-flavored cranberries (plain sweetened, dried cranberries can be substituted)
Instructions
Source: Golden West Publishers ------------------------------------------------- Trim fat from pork chops. Sprinkle chops evenly with garlic powder, pepper, and salt. Coat a large nonstick skillet with cooking spray, add 1 teaspoon corn oil, and heat over medium-high heat. Add chops and cook 10-12 minutes, or until nicely browned and no longer pink in the center; turn once during cooking. Remove chops from the skillet and cover to keep them warm. Decrease heat to medium-low. Add onion and 1 tablespoon water to the skillet. Cook covered for 8-10 minutes, or until the onions are tender and begin to turn golden; remove lid and stir periodically. Stir in brown sugar and cook uncovered until sugar dissolves, about 1 minute. Meanwhile, whisk together cornstarch, remaining 1/3 cup cold water, and vinegar. Stir into the onions. Stir in cranberries. Cook until sauce is bubbly and slightly thickened; stirring frequently. Add chops and heat through, about 4-5 minutes. Preparation time: 35 minutes Yield: 4 servings