1/3 cup fresh, frozen, or dried cranberries; chopped
2 tablespoons orange marmalade
1/8 teaspoon ground cloves
2 pork chops (boneless)
salt and pepper to taste
2 tablespoons honey
1. Preheat oven to 325 degrees F. Grease a 9x9 inch glass baking dish.
2. In a bowl, mix cranberries, marmalade, and cloves. Make a pocket in each pork chop; fill pockets with cranberry mixture. You can use both bone in or boneless chops. I find it's easier to make a pocket with the boneless pork chops.
3. Place the pork chops in prepared baking pan. Season with salt and pepper to taste. Spoon 1 tablespoon honey over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.
Notes: For a more intense flavor, use 1/4 cup dried cranberries or cherries instead of fresh or frozen cranberries and do not chop.
1 comment:
we made this last week and Wow, it was good. i am not a pork-cooker usually, but it is my DH's favorite and is a light meat, so i thought i would do it. everyone in my family really, really, really liked it.
i did double the recipe since i had 4 pork chops. which meant 1/4 t. cloves. that was a little too much for me - next time i'd 1/2 the amount. but so YUMMY anyways!
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