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CRANBERRY CHOPS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Glahn Estate in Allen, Texas in 1984. 6 boneless pork loin chops 1 teaspoon butter 1 teaspoon extra virgin olive oil 1 cup chopped white onion 1/3 cup chopped carrots 1-1/4 cup chicken broth 2 tablespoons sugar 2 tablespoons red wine vinegar 1/2 cup cranberries Heat butter and oil in a nonstick fry pan then brown chops on both sides and set aside. Saut� onions and carrots until brown and tender then return chops to pan and chicken broth and cook 12 minutes. Remove chops and keep warm. Add sugar, vinegar and cranberries to drippings in pan and cook until cranberries pop. Heat chops in sauce before serving.


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