Friday, October 3, 2008

Cranberry Orange Pork Chops

This is a great fall recipe sure to bring a little color to your kitchen! The fruit pairs so well with pork chops for this one, it's a good thing the recipe makes 8 chops because they will go fast!
Pork Chop Recipe from Lobster Gram
  • 4 pork chops, cut 3/4 to 1 inch thick
  • Sea salt, kosher salt, or salt
  • 2 cups coarsely chopped peeled carrots
  • 8 pork chops, cut 3/4 inch thick (about 1-3/4 pounds)
  • 1 12-ounce package cranberry-orange sauce
  • 2 tablespoons quick-cooking tapioca
  • 1 teaspoon finely shredded lemon peel
  • 1/4 teaspoon ground cardamom
  • 3 fresh plums and/or apricots, pitted and sliced (about 8 ounces)
  • 4 cups hot cooked white rice
Place carrots in a 3-1/2 or 4-quart slow cooker. Place pork chops on carrots. Combine cranberry-orange sauce, tapioca, lemon peel, and cardamom; pour over meat. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Gently stir sliced fruit into pork mixture; turn off slow cooker. Cover; let stand for 5 minutes. Serve over cooked couscous or rice. Makes: 8 servings..
Source:Cranberry Ornage Pork Chops

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