Pork Chops with Cranberry-Mustard Sauce
Simple ingredients with a complex, delightful flavor!
Servings - 4 servings
Ingredients
- 4 pork chops about 1.5 lbs.
- Salt and pepper
- Dash of cinnamon on top of each chop
- 12 oz. fresh cranberries or one 15 oz. can
- 1/4 cup spicy mustard
- 1 cup sugar
- 1 cup brown rice
- 16 oz frozen veggies
Instructions
- Preheat oven to 375. Spray a 9x13 inch glass baking dish with non-stick cooking spray.
- In a medium saucepan, combine the cranberries, spicy mustard, sugar with 1 cup of water.
- Bring to a boil, then reduce heat to medium and cook at a rolling boil for about 20 minutes, or until the cranberries have popped and sauce begins to thicken.
- (If using canned cranberries, stir together the cranberries, spicy mustard and half of the sugar in a bowl, then spread over the chops.)
- Add the pork chops to the baking dish and season with salt and pepper and a dash of cinnamon to each chop.
- Pour the cooked sauce over the top of the pork chops and bake in the preheated oven for 30-35 minutes, or until pork chops are cooked through. Cooking time may vary, depending on thickness of the chop.
- Serve Pork Chops with Cranberry-Mustard Sauce with a side of rice and veggies.