Ingredients
1/3
cup fresh or frozen (thawed) cranberries, coarsely chopped
2
tablespoons orange marmalade
1/8
teaspoon ground cloves
2
pork loin chops, about 3/4 inch thick
2
tablespoons honey
Preparation
Heat oven to 325°F. Generously grease square pan, 9x9x2 inches.
Mix cranberries, marmalade and cloves. Make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture. Place pork in pan. Spoon 1 tablespoon honey over each chop.
Bake uncovered about 45 minutes or until pork is no longer pink in center.
