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  • 4servings
  • 25minutes
  • 536calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsD
MineralsCopper, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 boneless pork loin chops (1 inch thick and 6 ounces each )

  2. 1 tablespoon canola oil

  3. 1 can (20 ounces) unsweetened pineapple tidbits

  4. 1/2 cup sugar

  5. 4 teaspoons cornstarch

  6. 1 can (6 ounces) unsweetened pineapple juice

  7. 2 tablespoons butter

  8. 1/3 cup dried cranberries

Instructions Jump to Ingredients ↑

  1. Cranberry-Pineapple Pork Chops Recipe photo by Taste of Home 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).

  2. 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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