Cranberry Pork Chops

 

4 servings

• 4 bone-in pork loin chops (½ inch thick)
• 2 tablespoons butter or margarine
• 1 cup chicken broth, divided
• ½ teaspoon dried rosemary, crushed
• ¼ cup sliced green onions
• ¼ cup dried cranberries
• Pinch of pepper
• 3 teaspoons cornstarch
• Hot cooked rice

1. In a skillet, brown the pork chops in butter for 3 minutes on each side ; add ½ cup broth and rosemary.
2. Reduce heat ; cover and simmer for 5 minutes or until meat juices run clear.
3. Remove chops to a serving dish and keep warm.
4. Add the onions, cranberries and pepper to skillet.
5. Combine cornstarch and remaining broth until smooth ; gradually add to skillet.
6. Bring to a boil ; cook and stir for 2 minutes or until thickened.
7. Serve over pork and rice.

BON APPÉTIT