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Baked cranberry pork chops

Yield: 4 Servings

Ingredients:

• 4 Pork chops shoulder(1.5lb)
• 1 cn Cranberry juice jellied(16oz
• 3 tb Water
• 1/16 ts Nutmeg ground
• 1 ts Cornstarch
• 1 ts Onion powder
• 2 tb Brown sugar light
• 1 ts Ginger ground
• 2 c Carrots cut/juilenne strips
• 1 ts Parsley flakes

Instructions:

1. Sprinkle chops on both sides with onion powder; set aside. 2. In a medium-size saucepan heat cranberry sauce brown sugar 2 tablespoons water ginger and nutmeg until cranberry sauce is melted about 2 minutes. 3. Place carrots in a 2 1/2-quart casserole; arrange pork chops over carrots. 4. Spoon cranberry sauce mixture evenly over pork chops. 5. Cover and bake in preheated 375'F. oven until pork is thoroughly cooked about 45 minutes. 6. Remove chops to a serving plate; scatter carrots over chops. 7. Pour sauce remaining in casserole into a medium-size saucepan. 8. Combine cornstarch with remaining 1 tablespoon water; stir into saucepan and cook stirring until sauce is clear and thickened about 2 minutes. 9. Spoon over pork chops; sprinkle with parsley flakes.

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