Cranberry-Pineapple Pork Chops

Name: Cranberry-Pineapple Pork Chops
Ingredients: 4 boneless pork loin chops (1 inch thick and 6 ounces each); 1 tablespoon canola oil; 1 can (20 ounces) unsweetened pineapple tidbits; 1/2 cup sugar; 4 teaspoons cornstarch; 1 can (6 ounces) unsweetened pineapple juice; 2 tablespoons butter; 1/3 cup dried cranberries

8 ingredients

2 steps

Ingredients

4 boneless pork loin chops (1 inch thick and 6 ounces each)
1 tablespoon canola oil
1 can (20 ounces) unsweetened pineapple tidbits
1/2 cup sugar
4 teaspoons cornstarch
1 can (6 ounces) unsweetened pineapple juice
2 tablespoons butter
1/3 cup dried cranberries

Directions

1

In a large skillet, cook pork in oil for 8-10 minutes on each side or until a thermometer reaches 160°. Meanwhile, drain pineapple, reserving juice and 3/4 cup pineapple (save remaining pineapple for another use).
2

In a small saucepan, combine sugar and cornstarch. Gradually stir in pineapple juice and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter, cranberries and reserved pineapple. Serve with pork.