Cranberry Porkchops
Meat
Ingredients
4 pork chops, about 1 inch thick
1 tablespoon vegetable oil
1 teaspoon dried, crushed rosemary
1/2 teaspoon salt
1 medium onion, sliced and separated into rings
1 cup dry white wine
1/4 cup packed brown sugar
1/2 package (12 ounce size) fresh or frozen cranberries (about 1 1/2 cups)
Instructions
Cook pork chops in oil in 10 inch skillet over medium heat until brown on both sides; drain. Sprinkle with rosemary and salt. Arrange onion on pork. Pour wine into skillet. Heat to boiling; reduce heat. Cover and simmer 30 to 45 minutes or until pork is done. Remove pork to warm platter; keep warm. Heat liquid in skillet to boiling; boil until thickened and reduced to about half. Stir in brown sugar and cranberries. Heat to boiling; reduce heat. Cover and boil gently about 5 minutes or until cranberries pop. Serve over pork. Garnish with fresh rosemary if desired.
Notes
Associated Recipes
Yield
4 servings