Pork Chops with Peach Cranberry Sauce


8 servings 4 servings
8 (1 1/2 lb.) 4 Lean boneless loin pork chops
1 tsp. 1/2 tsp. Salt
1/2 tsp. 1/4 tsp. Pepper
2 Tbl. 1 Tbl. Cooking oil
2 (16 oz.) 16 oz. can Sliced peaches in light syrup
2 cups 1 cup Fresh or frozen cranberries
6 Tbl. 3 Tbl. Brown sugar
2 Tbl. 1 Tbl. Orange zest
1/2 tsp. 1/4 tsp. Ground cinnamon
1/2 tsp. 1/4 tsp. Ground ginger
1/4 tsp. 1/8 tsp. Allspice
½ tsp. ¼ tsp. Nutmeg
1/2 tsp. 1/4 tsp. Salt
3 Tbl. 1 1/2 Tbl. Cornstarch

Sprinkle chops with salt and pepper.

Heat oil in a large nonstick skillet over medium –high heat.

Brown chops on both sides.

In a small bowl combine peach syrup (set peaches aside), cranberries, brown sugar, orange zest, cinnamon, ginger, nutmeg, allspice, and salt. Stir to blend. Pour into pan and bring to a boil. Reduce heat, cover pan, and simmer for 10 to 15 minutes or until cranberries have popped and are tender.

Remove pork chops from pan.

Mix cornstarch in 1/4 cup cold water and add to the pan. Bring to a boil, stirring constantly, until mixture thickens. Add peaches to pan and heat through. Add water to thin if sauce is too thick.

Serve warm sauce over chops.

Note: Raspberry-flavored canned peaches are especially good in this recipe.

Yield: 8 servings or 4 servings
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