6 pork chops (1”) or 8 pork chops (1/2”) thick- 1 tbsp. shortening
- ¾ cup water
- 1 tsp. salt
- ½ cup sugar
- ½ cup light corn syrup
- 2 cups fresh cranberries
- 2 tbsp. grated orange peel
- 1 cup orange sections
- Hot, seasoned, cooked rice, if desired
Brown chops in shortening. Drain off any fat that collects. Add 2 tablespoons of water and sprinkle salt over chops. Cover and cook slowly until meat is tender (about 1hr). Combine remaining water, sugar and corn syrup. Bring to boil; boil 1 min. Add cranberries until skins pop. Combine orange peel and sections; add to cranberries. Pour over chops 15 minutes before end of cook time. Serve chops and fruit sauce on rice. Fruit juice may be simmered if a thick one is preferred.
