Uploaded September 2024 | Updated September 2026, 16 hours ago
Welcome to Bonita's Kitchen! Today we will be making PORK CHOPS with Cranberry Sauce. These pork tenderloin chops are seasoned with salt and pepper and grilled.
See recipe posted below!!!
To view & download the full recipe, please view it here on our website:
https://www,bonitaskitchen.com
Our cookbooks link: bonitaskitchen.com/cookbook
Shop our recommended kitchen tools and canning supplies on our Amazon Storefront:
amazon.ca/shop/bonitaskitchen
Recipe:
4 to 6 pork tenderloin chops ( 4 ounces each ) ½ tsp black pepper
2 tsp cornstarch 1 cup cranberry juice
2 tsp honey or brown sugar ¾ cup dried or fresh cranberries
1 tbsp tarragon, or rosemary or fennel seeds 1 tbsp parley
2 or 3 cups hot cooked white rice ½ tsp sea salt
1 tbsp olive oil or cooking spray 1 diced onion
1 stick Green onion, garnish
Ingredients:
First sprinkle black pepper and sea salt over pork chops.
Coat a large pan or skillet with olive oil or cooking spray, Cook pork chops over medium heat for 3 to 4 minutes on each side or until lightly brown.
Remove pork chops from pan or skillet unto a plate and cover in foil to keep warm. Add diced onions to cook for a few minutes.
In a small bowl, mix cornstarch, juice and honey or brown sugar until smooth.
Add to pan with onions, stirring to loosen the browned bits.
Stir dried or fresh cranberries, one off the herbs, tarragon, rosemary or fennel whatever you have….into the pan.
Bring to a boil; cook 2 minutes longer or until thickened and bubbly.
Return pork chops to pan and any juice from the pork chops, Reduce heat; cover and simmer for 4 to 6 minutes or until meat thermometer reads 160ºf.
Serve with rice and green peas.
Cooking Rice:
Method:
3 cups hot water into a saucepan bring to a boil, then add ¼ tsp sea salt. Add 2 cups of uncooked rice. Stir in to loosen the grains.
Part cover if no hole in lid, stirring occasionally over medium stovetop heat for 2 minutes or until it starts to boil.
Turn heat down to warm, totally cover the saucepan with lid and let continue steaming for 5 to 10 minutes. Then remove lid and fluff the rice with a fork. Add 1 tsp butter and continue tossing it through. Serve with pork chops!
Bonita’s Tips:
2 cups of uncooked rice will equal to 3 cups of cooked rice, add more water if needed.
Use fresh cranberries if in season. Use herb of choice or what you have at home.
Email us if you can't find a recipe!! bonitakitchen@gmail.com
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Welcome to Bonita's Kitchen! Today we will be making PORK CHOPS with Cranberry Sauce. These pork tenderloin chops are seasoned with salt and pepper and grilled.
See recipe posted below!!!
To view & download the full recipe, please view it here on our website:
https://www,bonitaskitchen.com
Our cookbooks link: bonitaskitchen.com/cookbook
Shop our recommended kitchen tools and canning supplies on our Amazon Storefront:
amazon.ca/shop/bonitaskitchen
Recipe:
4 to 6 pork tenderloin chops ( 4 ounces each ) ½ tsp black pepper
2 tsp cornstarch 1 cup cranberry juice
2 tsp honey or brown sugar ¾ cup dried or fresh cranberries
1 tbsp tarragon, or rosemary or fennel seeds 1 tbsp parley
2 or 3 cups hot cooked white rice ½ tsp sea salt
1 tbsp olive oil or cooking spray 1 diced onion
1 stick Green onion, garnish
Ingredients:
First sprinkle black pepper and sea salt over pork chops.
Coat a large pan or skillet with olive oil or cooking spray, Cook pork chops over medium heat for 3 to 4 minutes on each side or until lightly brown.
Remove pork chops from pan or skillet unto a plate and cover in foil to keep warm. Add diced onions to cook for a few minutes.
In a small bowl, mix cornstarch, juice and honey or brown sugar until smooth.
Add to pan with onions, stirring to loosen the browned bits.
Stir dried or fresh cranberries, one off the herbs, tarragon, rosemary or fennel whatever you have….into the pan.
Bring to a boil; cook 2 minutes longer or until thickened and bubbly.
Return pork chops to pan and any juice from the pork chops, Reduce heat; cover and simmer for 4 to 6 minutes or until meat thermometer reads 160ºf.
Serve with rice and green peas.
Cooking Rice:
Method:
3 cups hot water into a saucepan bring to a boil, then add ¼ tsp sea salt. Add 2 cups of uncooked rice. Stir in to loosen the grains.
Part cover if no hole in lid, stirring occasionally over medium stovetop heat for 2 minutes or until it starts to boil.
Turn heat down to warm, totally cover the saucepan with lid and let continue steaming for 5 to 10 minutes. Then remove lid and fluff the rice with a fork. Add 1 tsp butter and continue tossing it through. Serve with pork chops!
Bonita’s Tips:
2 cups of uncooked rice will equal to 3 cups of cooked rice, add more water if needed.
Use fresh cranberries if in season. Use herb of choice or what you have at home.
Email us if you can't find a recipe!! bonitakitchen@gmail.com
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
