Cranberries & Pork Chops

4 pork chops cut from the loin, 1/2 inch thick
4 tbs. unsalted butter
salt and freshly ground pepper
12 oz. fresh cranberries rinsed and sorted through
3/4 cup granulated sugar

Rinse and dry the pork chops with paper towels. Heat the butter in a heavy saute pan until hot. Brown the pork chops on each side in the hot fat. Remove from the pan and season well on each side with salt and pepper.

Put a third of the cranberries in the bottom of a small baking dish that will hold the pork chops in two layers. “Spronkle” 1/4 cup of the sugar over the cranberries . Lay two of the pork chops sided by side on top of the sugared cranberries. Top with half of the remaining cranberries and sugar. Place a piece of parchment directly on top of the cranberries, and a piece of foil directly on top of the parchment. Cover the baking dish with a tight fitting lid or wrap with a double thickness of foil to
seal tightly.

Bake in the preheated oven for about 1 hour, until the pork chops are tender. Taste the cooked cranberries carefully, and add a little salt and black pepper if needed, Serve the pork chops hot with the cranberry sauce spooned over.