This was so good. I am a push-over for cranberries and this recipe didn't fail to bring some serious smiles, well-dones, and pats-on-the-back. I browned the pork chops, without a lid, long enough to achieve a good color and have plenty of yummies on the bottom of the skillet. Using the water and a 1/2 cup of whole berry cranberry sauce, I deglazed the skillet and when all the goodies were loose from the bottom of the skillet I added the remaining ingrediences. I returned the pork chops to the skillet and added enough liquid to almost come to the top of the pork chops. I simmered them on Low/Med-Low until they were done having to add liquid twice. The pork chops were savory and sweet, but not too sweet, I will certainly be making these again. For those of you who enjoy tweeking recipes, this has so much potential. My thoughts were along the lines of adding orange zest and toasted pecans to the cranberry sauce. Something else I was thinking about was, using a mixture of water and cranberry juice instead of just water.
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This was so good. I am a push-over for cranberries and this recipe didn't fail to bring some...