Monday, January 25, 2010

Pork Chops with Cranberry

This could go in the crockpot in the morning before you leave for work and have it smelling the house with frangrant smells of cranberries and pork chops by the time you get home.  If doing it in a crockpot use the same method, but layer it in the crockpot and turn it on low before you leave for work or errands.  From the blog,

4 porkchops - boneless ( I used little breakfast chops, but the thicker ones work for this recipe. I cut the cooking time since mine were so thin).
2/3 bag of cranberries (fresh or frozen)
3/4 cup of sugar ( I used about 1/4 cup, but it wasn't enough, so we added a little at the table) I think 1/3 - 1/2 cup would be plenty.
1 1/2 teaspoon fresh thyme, chopped
salt and pepper
1 Tablespoon extra virgin olive oil
Season chops with salt and pepper. Spray the casserole dish with cooking spray and then place 1/3 bag of cranberries on the bottom of the dish. Sprinkle with 1/2 of the sugar you plan to use. Sprinkle 1/4  teaspoon thyme on top. Place two more chops on top of the cranberry mixture. Finish with remaining 1/3 bag of cranberries, sugar, and thyme. Bake uncovered at 350 degrees for 1 1/2 hours. (Mine were extra thin so I only cooked mine for 45-50 minutes. Great dish!

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