Cranberry-Pineapple Pork Chops

Photo by Samantha O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    boneless pork loin chops (1 inch thick and 6 ounces each)

  • 1

    tablespoon vegetable 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

Directions

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

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