Cranberry-Pineapple Pork Chops
By smolson
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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
Details
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
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