Cranberry Pork Chops

Ingredients

  • 2 tbsp of Honey or Agave Nectar
  • 3 Cups Cranberry Apple Juice
  • 1 tbsp Tarragon (Fresh is Best)
  • 4 to 6 Butterfly Cut Pork Chops
  • 1/2 Cup Dried Cranberries
  • 2 tbsp Cornstarch or Arrow Root

Unit: Large Skillet or Electric Skillet

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Instructions

Combine all ingredients except the meat and cornstarch (or arrow root powder) into a bowl.

Preheat cooktop on med-high until water beads up in the unit (400° on electric skillet).

Cook the chops until they brown on both sides (6 minutes per side).

Pour the juice mixture over the chops and seal the lid with the valve open.

When the valve whistles, reduce the heat to med-low (225° on the electric skillet) and cook until tender (30-40 minutes). If the valve continues to whistle, reduce the heat a bit.

Transfer the chops to a plate and set aside. Combine the cornstarch with a very small amount of water in a glass and mix thoroughly. Add the starch mixture to the pan and increase heat. Stir until sauce thickens and server over the chops.

***Note: This dish pairs well with rice. See page 61 for directions.