So, I’m behind in my posts again. Our laptop battery and ac adapter decided to die together on Sunday night. Which means I am attempting to write this post from my husband’s old desktop (with a monitor that I can barely see because of the lines). I adapted this recipe from one I found in our local newspaper.
Cranberry-Orange Pork Chops (Serves 2)
2 Boneless Pork Chops
1 tbs vegetable oil
2 tbs water
1/2 tsp salt
2 tbs sugar
2 cups orange juice
1 cup cranberries
Brown the pork chops in the oil in a large skillet for about 4 minutes per side. Add the water and salt.
Cover and cook over low heat for about 30 minutes. Add the sugar, orange juice, and cranberries. Bring to a boil, reduce the heat to a simmer and cook until the cranberries pop. Serve with hot rice.
* If making traditional rice, start at the same time as the pork chops and the rice will be ready at the same time.
I have no picture (our laptop houses our picture software for our camera). Imagine delicious pork chops in a yummy cranberry sauce resting on a bed of steaming rice.