Cranberry Pork Chops

The Record’s “Recipe of the Week”:
Cranberry Pork Chops by Mary A. Garoutte

4 pork chops, one-inch thick
2 T. cooking oil
1 tsp. salt
Dash of pepper
1/2 cup dry red wine
1/2 cup honey
1 cup fresh cranberries

In a skillet, brown the pork chops in hot oil. Season with salt and pepper. Drain off excess fat.

Combine the wine and honey. Pour over the pork chops. Cover and simmer one hour, adding cranberries about 10 minutes before end of cooking time. Makes four servings.