Cranberry-Pineapple Pork Chops

By Addie

I love to serve this sauce with Christmas ham, but it's also great for a weeknight meal, like these pork chops. With a burst of flavor in every bite, these boneless chops are sure to become a family favorite. —Priscilla Gilbert, Indian Harbour Beach, Florida

Ingredients

• 4 boneless pork loin chops (1 inch thick and 6 ounces each)
• 1 tablespoon canola oil
• 1 can (20 ounces) unsweetened pineapple tidbits
• 1/2 cup sugar
• 4 teaspoons cornstarch
• 1 can (6 ounces) unsweetened pineapple juice
• 2 tablespoons butter
• 1/3 cup dried cranberries

Preparation

Step 1

In a large skillet, cook pork in oil for 8-10 minutes on each side or until a meat thermometer reaches 160°. Meanwhile, drain pineapple, reserving juice and 3/4 cup pineapple (save remaining pineapple for another use).

In a small saucepan, combine sugar and cornstarch. Gradually stir in pineapple juice and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter, cranberries and reserved pineapple. Serve with pork. Yield: 4 servings
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REVIEWS:

Absolutely delicious! Flavorful, easy to make, and can't get enough of it once I start to eat. (Look at the review from 2009...the person gave it one star and meant to give it five; don't let the lower rating scare you away.)

This was really great! My family really liked it and for once, I didn't have to make a special run to the store for the ingredients!