While flipping through a Quick Cooking cookbook the other day, I found this recipe and decided to give it a go since I had everything on hand, and had actually been wanting to prepare pork chops for supper anyways sometime soon.
I was really happy with how this recipe turned out! I was really nervous that the catalina dressing wouldn't pair well with the cranberry sauce, and even breifly considered leaving it out. I thought better of it though, and just (sort of) followed the recipe like a good little girl. I'm glad I did, because I'm sure this would not have been nearly as good with the cranberries on their own...
I will warn you, however, that this recipe makes waaaay more sauce than you'll need for the recomended 4 chops. So I urge you to either make mashed potatoes with this, and use the leftover sauce as a gravy, or scale back how much sauce you make...by like half.
...4 boneless pork chops
...1 T. vegetable oil
...1 can whole berry cranberry sauce
...1 c. catalina salad dressing
...4 tsp. dry onion soup mix
In a large skillet, cook pork chops in vegetable oil for 15 minutes per side, until no longer pink in the middle and the juices run clear. In a large, microwave safe, bowl combine the remaining ingredients. Cover and microwave on high until heated through, about 3 minutes. Cover chops with sauce before serving.
To see more great recipes, be sure to check out the Ultimate Recipe Swap going on over at Life as Mom and the Recipe Swap going on over at The Grocery Cart Challenge!