Pan-seared or oven-baked pork chops topped with a sweet-tart cranberry sauce. The berries’ zing balances the rich meat, making it a perfect holiday or fall dinner.

Ingredients

  • 6 pork chops
  • 2 cups fresh or frozen cranberries 3/4 cup white sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • water as needed

Directions

  1. In a skillet, brown chops slowly in oil; drain.
  2. Add cranberries, sugar, salt and pepper to chops with 1/2 cup water to start. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry. Add water if necessary to keep chops from drying out.