Cranberry Jeweled Pork Chops
6 to 8 pork chops, cut 1 inch thick 1 tablespoon lard or drippings 1 teaspoon salt 1/4 teaspoon pepper 2 cups fresh or frozen whole cranberries 1/2 cup sugar 2 tablespoons cornstarch 1/2 cup honey 1 cup dry red wine 2 teaspoons lemon juice
Brown chops in lard or drippings, season with salt and pepper. Brush a 13 x 9 x 2 inch baking dish with drippings and add cranberries, distributing evenly. Combine sugar and cornstarch and sprinkle over cranberries. Drizzle honey over berries. Place browned chops on top of cranberries in dish. Combine wine and lemon juice and pour over and around chops. Cover dish securely with foil and bake at 350F for 50 minutes, or until chops are done. Remove chops to hot platter and garnish with cranberry sauce. Serve remaining sauce in bowl to accompany chops. Serves 6 to 8.
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