Cranberry-Pineapple Pork Chops

• 4 boneless pork loin chops (1 inch thick and 6 ounces each)
• 1 tablespoon canola oil
• 1 can (20 ounces) unsweetened pineapple tidbits
• 1/2 cup sugar
• 4 teaspoons cornstarch
• 1 can (6 ounces) unsweetened pineapple juice
• 2 tablespoons butter
• 1/3 cup dried cranberries

1. In a large skillet, cook pork in oil for 8-10 minutes on each side or until a thermometer reaches 160u0b0. Meanwhile, drain pineapple, reserving juice and 3/4 cup pineapple (save remaining pineapple for another use).
2. In a small saucepan, combine sugar and cornstarch. Gradually stir in pineapple juice and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter, cranberries and reserved pineapple. Serve with pork.

pork loin chops, canola oil, sugar, cornstarch, pineapple juice, butter, cranberries

Taken from www.tasteofhome.com/recipes/cranberry-pineapple-pork-chops/ (may not work)