|Photo by Taste of Home|
The only problem was that I couldn't find the frozen cherries the recipe calls for. I didn't want to mess around with pitting fresh ones and I certainly wasn't paying the price for canned cherries. Saturday afternoon, when we got back from our getaway, I set about putting this recipe together. What I ended up with was vastly different from the original, so I will share it here.
CRANBERRY ORANGE PORK CHOPS
1 cup fresh or frozen cranberries -- could use more
1/2 cup frozen chopped onion -- could use more
3 Tblsp. brown sugar
2 Tblsp. orange juice
1 1/4 tsp. seasoned salt
3/4 tsp. pepper
6 boneless pork sirloin steaks, cut in serving size pieces
1 Tblsp. cornstarch
2 Tblsp. cold water
In a slow cooker, combine the first six ingredients; top with pork. Cover and cook on low for 4 hours or until pork is tender.
Just before serving, combine cornstarch and water until smooth. (I had brought my cornstarch along in a snack size zip top bag, so just added the water to the bag, zipped it closed and kneaded it gently until smooth. But you could mix it in a small cup or bowl..) Gradually stir into the slow cooker and stir until the gravy is thickened and smooth.
Yield: six servings (more at a potluck). Good with mashed potatoes or rice.
This pork turns out tender and the gravy is delicious. Hope you enjoy this (and/or the original recipe!) if you try it.