Pork Chops with Cranberry Sauce

By sugarbear

Ingredients

• 6 boneless pork loin chops (4 oz. ea.)
• 1/4 teaspoon coarsely ground pepper
• 1/8 teaspoon salt
• 2 teaspoons cornstarch
• 1 cup cranberry-apple juice
• 2 teaspoons honey
• 1/3 cup dried cranberries
• 1 tablespoon minced fresh tarragon
• 1 tablespoon minced fresh parsley
• 3 cups cooked brown rice

Details

Servings 6

Preparation

Step 1

Sprinkle pork chops with pepper and salt. In a large nonstick skillet coated with nonstick cooking spray, cook chops over medium heat fr 3-4 minutes on each side or until lightly browned. Remove and keep warm.
In a small bowl, combine the cornstarch, juice and honey until smooth. Add to pan, stirring to loosen browned bits. Stir in the cranberries, tarragon and parsley. Bring to a boil; cook 2 minutes longer or until thickened and bubbly.
Return pork to the pan. Reduce heat; cover and simmer for 4-6 minutes or until a meat thermometer reads 160 degrees. Serve with rice.