Baked Pork Chops With Cranberry Sauce(Yields 6 Servings) - cooking recipe

Ingredients

6 (3/4-inch thick) pork chops
1 Tbsp. shortening
salt and pepper
1 (8 oz.) can sliced pineapple
3/4 c. whole berry cranberry sauce
2 chicken bouillon cubes
3/4 c. boiling water
3 Tbsp. light brown sugar
3 Tbsp. vinegar
1 green pepper, cut into rings
3 Tbsp. cornstarch
3 Tbsp. water

Preparation

In large skillet, brown chops in melted shortening.
Season chops with salt and pepper.
Drain pineapple; reserve syrup. Combine syrup with cranberry sauce; blend well.
Dissolve bouillon cubes in boiling water.
Stir in brown sugar and vinegar.
Add cranberry mixture and bouillon mixture to pork chops.
Cover; simmer for 50 minutes, or until tender.
Top each chop with a pineapple slice, then a green pepper ring.
Cover; cook an additional 10 minutes.
Carefully remove chops with toppings to serving platter.