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Cranberry Pork Chops

          From AngelDeNoir—8-14-04

This is my version of the Cranberry Pork Chops in Better Homes &
Gardens New Diabetic Cookbook. It's a fantastic dish for any
occasion. I usually make this with either brown rice or long grain
and wild rice.

Total preparation time--start to finish--30 minutes.

Ingredients:

1/2 tsp pepper
1/4 tsp salt
1/4 tsp celery seeds
4 loin boneless port chops--sliced thin
2 tsps canola or olive oil
1 large onion sliced into rings
4 0z canned whole cranberry sauce
2 Tbsp unsweetened orange juice
1/2 tsp poultry seasoning

Preparation:

Lay pork chops on waxed paper and sprinkle both sides with pepper,
salt and celery seeds.
Heat pan on stove over medium-high heat and carefully put in oil.
Brown both sides of pork chops in pan until golden brown.
Slice onions and place on top of browning pork chops.
Lower heat to medium, cover and simmer until chops are done (chops
will be firm and easily pierced with a fork).
In a sauce pan combine cranberry sauce, orange juice and poultry
seasoning and warm over medium heat.
When onions are translucent and pork chops done, remove onions and
mix with cranberry glaze.
Transfer pork chops to platter and top with cranberry glaze.
Serve warm with rice and veggie!

Bon Appetite