Pan-Broiled Cranberry Cutlets
Simple to make, impressive to guests. This dish is easy enough for a weekday meal and works well for weekend guests. Serve with a simple green salad and glazed carrots.
4 boneless pork loin chops, 1/4-inch-thick
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cranberry sauce
1 cup barbecue sauce
1/2 cup dry red wine
1 cinnamon stick
1 teaspoon grated orange peel
1 tablespoon olive oil
- Season pork chops with salt and pepper. Place in shallow casserole.
- Combine remaining ingredients in small pan. Heat to a simmer; simmer 10 minutes. Remove from heat and cool completely. Pour over pork chops. Cover and refrigerate overnight.
- Remove chops from marinade, discarding marinade.
- Brown chops over medium-high heat in nonstick skillet for 3 to 4 minutes on each side.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.