Baked Pork Chops With Cranberry Sauce(Yields 6 Servings)

• 6 (3/4-inch thick) pork chops
• 1 Tbsp. shortening
• salt and pepper
• 1 (8 oz.) can sliced pineapple
• 3/4 c. whole berry cranberry sauce
• 2 chicken bouillon cubes
• 3/4 c. boiling water
• 3 Tbsp. light brown sugar
• 3 Tbsp. vinegar
• 1 green pepper, cut into rings
• 3 Tbsp. cornstarch
• 3 Tbsp. water

1. In large skillet, brown chops in melted shortening.
2. Season chops with salt and pepper.
3. Drain pineapple; reserve syrup. Combine syrup with cranberry sauce; blend well.
4. Dissolve bouillon cubes in boiling water.
5. Stir in brown sugar and vinegar.
6. Add cranberry mixture and bouillon mixture to pork chops.
7. Cover; simmer for 50 minutes, or until tender.
8. Top each chop with a pineapple slice, then a green pepper ring.
9. Cover; cook an additional 10 minutes.
10. Carefully remove chops with toppings to serving platter.

pork chops, shortening, salt, pineapple, whole berry, chicken bouillon cubes, boiling water, light brown sugar, vinegar, green pepper, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1045849 (may not work)