Thick-Cut Pork Chops with Cranberry-BBQ Sauce

• 1 qt. OPEN PIT Original Restaurant Recipe Barbecue Sauce
• 2 cups fresh cranberries
• 1/2 cup dried cranberries
• 16 each fresh ears corn on the cob, husks and silk removed
• 1/3 cup canola oil
• 16 each thick-cut boneless pork chops (14 oz.)
• 2-2/3 Tbsp. salt
• 1-1/3 Tbsp. ground black pepper
• 1 gal. Warm prepared STOVE TOP Chicken Flavored Stuffing Mix, Flex Prep

1. Bring barbecue sauce just to simmer in saucepan.
2. Stir in cranberries.
3. Remove from heat; cool to room temperature.
4. Lightly mash cranberries.
5. Grill corn over high heat 12 min.
6. or until tender and lightly charred on all sides.
7. For 1 shared serving (2 servings): Heat 1 tsp.
8. oil in saute pan on medium-high heat.
9. Season 1 pork chop with 1/2 tsp.
10. salt and 1/4 tsp.
11. pepper.
12. Add to pan; cook 4 min.
13. on each side or until evenly browned on both sides.
14. Remove from heat; place in sheet pan.
15. Brush with 1/3 cup barbecue sauce mixture.
16. Bake in 400 degrees F standard oven until done (145 degrees F).
17. Remove from oven; let stand 5 min.
18. Cut cooked chop and 1 ear of corn in half.
19. Serve with 1 cup stuffing.

open, fresh cranberries, cranberries, corn, canola oil, pork chops, salt, ground black pepper, stove

Taken from www.kraftrecipes.com/recipes/thick-cut-pork-chops-cranberry-bbq-sauce-148246.aspx (may not work)