Ingredients
- 4 (6-ounce) bone-in pork loin chops
- 4 teaspoons Dijon mustard
- 1/4 cup Cranberry Mustard Sauce, recipe follows
- Nonstick cooking spray
- Salt and freshly ground black pepper
Directions
Arrange the pork chops in a single layer in a shallow dish. In a small bowl, add the mustard and cranberry sauce and stir to combine. Brush the mustard mixture evenly over both sides of the chops. Cover and refrigerate for 1 to 12 hours, turning occasionally.
Coat a large frying pan over medium heat with nonstick cooking spray. When the pan is hot add the chops. Partially cover and cook for 10 minutes. Uncover, turn the chops over and cook uncovered on the second side until the meat is cooked through but still juicy, 5 to 10 minutes longer. Season with salt and pepper, to taste, and transfer to a serving platter.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Cranberry Mustard Sauce:
- 1 (12-ounce) package fresh or frozen cranberries, about 4 cups
- 1 cup water
- 1 cup sugar
- 1/2 cup chopped pecans
- 4 teaspoons Dijon mustard
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By isamarsha1049
Santa Rosa, CA
on November 29, 2012
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Yes you can freeze fresh cranberries. I buy about 6 bags during the holidays that I freeze and use throughout the year. I take out what I need and throw the bag back in the freezer. Can't wait to try yet another way to use cranberries. Thanks Paula!
By raininthehills
on December 12, 2011
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This was AMAZING! My husband raved on it for a week after and I ended up substituting driend cranberries as fresh were not in season. I have bought some fresh now and am eager to try it again. Does anyone know if I can freeze the fresh cranberries or make ahead the sauce and freeze it??
By vautriceii_6155687
El Paso, TX
on November 08, 2011
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I didn't have time to do the marinating, so my rating may not be accurate. I made the sauce, and fried up the pork chops. I then put the sauce on top of the chops after I cut them up. They were way better than if I had just left them naked. This cranberry sauce is exceptional and I am going to put on a turkey sandwich tomorrow for lunch. Yum!
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