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Jim Coleman Recipes

Pork Chops with Sundried Cranberries

For this recipe you will need:

  • 4 pork chops (6 - 8 ounces each)
  • 1/4 cup sundried cranberries, chopped
  • 3/4 tablespoon chopped fresh thyme
  • 1/4 teaspoon ground cloves
  • 1/4 cup orange marmalade
  • Salt and pepper to taste
  • 1/4 cup honey
  • 1 large garlic clove, minced
  • Butter for coating baking dish

To prepare this recipe:

Preheat oven to 325 degrees F (165 degrees C). Generously coat baking dish with butter.

In a bowl, mix cranberries, marmalade, thyme and cloves. Make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture.

Place the pork chops in prepared baking dish. Season with salt and pepper to taste. Mix the honey with the garlic and spoon the mixture over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.

Serves four.

©2004 WHYY