Cranberry Pork Chops
|Pork rib chops||8 , 0.75 inch thick|
|Vegetable shortening||2 Tablespoon|
|Whole cranberry sauce||1 Can (10 oz)|
|Bottled barbecue sauce||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Hot cooked rice||2 Cup (32 tbs)|
In large skillet, brown chops in hot vegetable shortening; season with salt and pepper.
Drain off excess fat.
Combine cranberry sauce, barbecue sauce, and the first 1/4 cup water; pour over chops.
Cover and simmer until chops are tender, 45 to 55 minutes.
Remove chops to warmed platter; keep hot.
Combine cornstarch and the cold water; stir into sauce in skillet.
Cook and stir until thickened and bubbly.
Spoon some sauce over chops; pass additional sauce and serve with rice.