Baked Cranberry Pork Chops
4 pork chops,shoulder(1.5lb)
1 can cranberry juice,jellied(16oz)
3 tbsp water
1/16 tsp nutmeg,ground
1 tsp cornstarch
1 tsp onion powder
2 tbsp brown sugar,light
1 tsp ginger,ground
2 cup carrots,cut/juilenne strips
1 tsp parsley flakes
Sprinkle chops on both sides with onion powder; set aside.
In a medium-size saucepan, heat cranberry sauce, brown sugar, 2
tablespoons water, ginger and nutmeg until cranberry sauce is melted,
about 2 minutes.
Place carrots in a 2 1/2-quart casserole; arrange pork chops over
carrots. Spoon cranberry sauce mixture evenly over pork chops. Cover and bake
in preheated 375F. oven until pork is thoroughly cooked, about 45 minutes.
Remove chops to a serving plate; scatter carrots over chops. Pour sauce
remaining in casserole into a medium-size saucepan.
Combine cornstarch with remaining 1 tablespoon water; stir into
saucepan and cook, stirring, until sauce is clear and thickened,
about 2 minutes. Spoon over chops.