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Ingredients:
- 6 pork chops (3/4 to 1-inch thick)
- 1 tablespoon vegetable oil
- 2 tablespoons water or chicken broth
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup light corn syrup
- 2 tablespoons finely grated orange rind
- 2 cups navel orange sections, including juice (about 4 to 5 medium oranges)
- 2 cups fresh or frozen cranberries
- hot cooked rice
Preparation:
In a bowl, combine sugar, corn syrup, orange rind, orange sections, and cranberries; add to the skillet and cook 5 minutes longer. Serve with hot cooked rice.
Serves 6.
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