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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From FFA/HERO cookbook. Ingredients:
4 pork chops, trimmed |
1/2 teaspoon salt |
pepper |
1 (8 1/2 ounce) can pineapple slices |
1/2 cup cranberry sauce, whole |
1 chicken bouillon cube |
2 tablespoons brown sugar |
2 tablespoons vinegar |
1 green pepper, cut into 1-in strips |
2 tablespoons cornstarch |
Directions:
1. Render trimmings in skillet to obtain 1 tablespoon drippings.
2. Brown pork chops in drippings.
3. Season with salt and pepper.
4. Drain pineapple, reserving syrup.
5. Pour reserved syrup adn cranberry sauce over pork chops.
6. Dissolve bouillon cube in 1/2 cup boiling water.
7. Add brown sugar and vinegar.
8. Pour over pork chops.
9. Simmer covered, for 20 minutes or until pork chops are tender.
10. Cook covered, for 10 minutes longer.
11. Remove pork chops and pineapple to warm plattter.
12. Combine cornstarch and 2 T. water in bowl.
13. Add to cranberry mixture.
14. Cook until thick, stirring constantly.
15. Pour sauce over pork chops.
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