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.
Pan-Broiled
Cranberry Cutlets
- 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.
Serves 4.
Recipe provided courtesy
of Pork, Be Inspired®.
