Cranberry Chile Pork Chops
Serve these chops with roasted squash and a wild rice pilaf for a special autumn meal. Squares of warm gingerbread with cinnamon whipped cream make the perfect finale.
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 ORTEGA 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.