Pork Chops With Cranberry Mustard Sauce
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
41
Spice
56
Sweetness
40
Sourness
45
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Arrange the pork chops in a single layer in a shallow dish
2
In a small bowl, add the mustard and cranberry sauce and stir to combine
3
Brush the mustard mixture evenly over both sides of the chops
4
Cover and refrigerate for 1 to 12 hours, turning occasionally
5
Coat a large frying pan over medium heat with nonstick cooking spray
6
When the pan is hot add the chops
7
Partially cover and cook for 10 minutes
8
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
9
Season with salt and pepper, to taste, and transfer to a serving platter
10
A viewer, who may not be a professional cook, provided this recipe
11
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results
12
Wash and pick over the cranberries
13
In a medium saucepan over medium heat, add the water and the sugar
14
Bring to a boil, stirring until the sugar dissolves
15
Add the cranberries and return to a boil
16
Reduce the heat and simmer until the cranberries burst, about 10 minutes
17
Stir in the pecans and the mustard and transfer to a small bowl
18
Let cool completely at room temperature, then cover and refrigerate until ready to use
19
The sauce will thicken as it cools
20
Yields: 2 1/4 cups