Wow!…this looks like is a great dish for a snowy day, and I just happen to have some cranberrys in the freezer that I had left over from Thanksgiving. This will make a simple and satisfying dinner tonight! Yum!
4 (6-ounce) bone-in pork loin chops
1/4 cup Cranberry Mustard Sauce (recipe follows)
Nonstick cooking spray
Salt and freshly ground black pepper
Arrange the pork chops in a single layer in a shallow dish. In a small bowl, add the mustard and cranberry sauce and stir to combine. Brush the mustard mixture evenly over both sides of the chops. Cover and refrigerate for 1 to 12 hours, turning occasionally.
Coat a large frying pan over medium heat with nonstick cooking spray. When the pan is hot add the chops. Partially cover and cook for 10 minutes. Uncover, turn the chops over and cook uncovered on the second side until the meat is cooked through but still juicy, 5 to 10 minutes longer. Season with salt and pepper, to taste, and transfer to a serving platter.
Cranberry Mustard Sauce:
1 (12-ounce) package fresh or frozen cranberries, about 4 cups
1 cup water
1 cup sugar
1/2 cup chopped pecans
4 teaspoons Dijon mustard