Pork Chops with Cranberries

This is a recipe that my household first tried in November.  Our cranberry addiction all started when we came across a recipe for cranberry muffins in a recipe box.  My mom ran out to get cranberries a day or two later, and then soon after that she came home with several pounds of cranberries!  And so our addiction to these luscious little fruits has officially begun!  But when we found this recipe, it was dinner that night!  Pork chops with cranberries?  Yes please!

INGREDIENTS -

1 1/2 cups sugar
1 3/4 cups water, divided
1 12-ounce package fresh or frozen cranberries
1/2 cup barbecue sauce
8 bone-in pork loin chops (1/2 to 3/4 inch think and 8 ounces each)
Salt and pepper to taste
2 tablespoons canola oil
2 tablespoons cornstarch
1/4 cup cold water

INSTRUCTIONS -

1. In large saucepan, combine sugar and 1 1/2 cups water.  Cook and stir over medium heat until the sugar is dissolved.  Bring to a boil; boil, uncovered, for 5 minutes.  Add cranberries; cook 5 minutes longer or until the berries pop.  Skim off foam if necessary.  Stir in barbecue sauce and remaining water; set aside.

2. Season pork chops with salt and pepper.  In a large skillet over medium heat, brown chops on both sides in oil; drain.  Pour the cranberry sauce over chops.  Cover and simmer for 35-40 minutes or until a meat thermometer reads 160°.  Remove chops and keep warm.

3. Combine cornstarch and cold water until smooth; add to skillet.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with pork chops.  Makes 8 servings

*This recipe was taken from tasteofhome.com