Serve these chops with roasted squash and
white and wild rice pilaf for a special autumn meal. Squares
of warm gingerbread with cinnamon whipped cream make the perfect
finale.
Cranberry
Chile Pork Chops
- 1 tablespoon vegetable
oil
6 boneless pork chops, seasoned with salt and ground black pepper
1 (16-ounce) whole berry cranberry sauce
1 (4-ounce) can diced green chiles
1 green onion, sliced
- Heat vegetable oil in
medium skillet; add pork chops. Cook on medium-high heat until
browned on both sides.
- Combine cranberry sauce
and chiles; pour over chops. Cover; cook over low heat for 10
minutes or until pork chops are cooked through. Sprinkle with
green onion.
Makes 6 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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