Cranberry Pork Chops

• Meat

  • 4 Pork chops, center-cut

• Produce

  • 8 oz Cranberries, fresh
  • 1/4 cup Shallots

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 1/2 cup Apricot jelly
  • 3 tbsp Honey
  • 3 tbsp Soy sauce

• Baking & Spices

  • 1 cup Flour
  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 Oil

• Snacks

  • 1 sleeve Saltine crackers

Found on recipesfoodandcooking.com

Description

Ingredients

• 4 center cut pork chops
• 1 sleeve saltine crackers
• 1 cup flour
• 2 eggs
• salt
• pepper
• oil
• 8 oz. fresh cranberries
• ½ cup chicken broth
• ½ cup apricot jelly
• 3 tablespoons soy sauce
• 3 tablespoons honey
• ¼ cup finely chopped shallots

Directions

• Crush crackers and put in a pie pan. Add flour to another pie pan. Break eggs into a bowl big enough for the pork chops to go in. Salt and pepper the pork chops. Dredge the pork chops in the flour first, then the eggs and then the cracker crumbs. Press the crackers lightly to make sure they stick. Put on a cookie sheet and place the chops in the refrigerator for at least 10 minutes. (this helps to keep the coating mixture on the pork chops)
• Add the cranberries to a saucepan. Add the chicken broth, apricot jelly, soy sauce and shallots. Bring to a boil and then simmer until the mixture starts to thicken and cranberries begin to pop. (about 15 minutes, add a little water if necessary)
• Fry the chops in the oil, browning on both sides until pork chops are cooked through. Remove to a piece of paper towel to get off any excess oil. To serve top with the cranberries.