Cranberry Pork Chops (Kathi Hill)
Brown: 4 pork chops (3/4 inch thick). Drain & reserve juice: 1 8½ oz. can pineapple slices. Add to pork chops: ½ c. whole cranberry sauce. Reserved juice.
Dissolve: 1 chicken bouillon cube; ½ c. boiling water. Add to pork chops: dissolved bouillon; 2 T. brown sugar; 2 T. vinegar. Cook and simmer for 40 minutes until chops are tender. Add: 1 green pepper (in 1" pieces); pineapple slices.
Combine: 2 T. cornstarch; 2 T. water. Use to thicken cranberry mixture. Pour sauce over pineapple and chops.