Pork Chops and Cranberries

I am making this tonight...I've had this recipe since I was in college. The same recipe is in the Tallowood Cookbook. It is very good!!!


6 pork Chops, 3/4 to 1 inch thick
Flour for dredging
Margarine
2 cups gresh cranberries
1 cup sugar (can use less)
1 cup water

Dredge pork chops in flour and brown in a skillet with a little margarine (can use olive oil for healthier brown). Place pork chops in baking dish. Mix cranberries with sugar and water. Pour the cranberry mixture over the pork chops and bake at 350degrees for 30 minutes, covered. Then cook 30 minutes more uncovered. Serves 6.

Note: You can use 1/2 to 3/4 cups of sugar instead...play around with it to see what you prefer. You can also complete the process the night before up to the baking and then refigerate it to bake it the next night saving some time. I usually stock up on a couple of bags of fresh cranberries in the fall (in the produce section), freeze them and use them all year long for this dish. Enjoy!!!