Ingredients
1-1/2 cups sugar1-3/4 cups water, divided1 package (12 ounces) fresh or frozen cranberries1/2 cup barbecue sauce8 bone-in pork loin chops (1/2 to 3/4 inch thick and 8 ounces each)Salt and pepper to taste2 tablespoons canola oil2 tablespoons cornstarch1/4 cup cold water
Preparation
In a 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.
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 thermometer reads 160°. Remove chops and keep warm.
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.
