 | | Directions | The salsa can be made ahead and refrigerated, if you wish. Or prepare it while the chops cook.
- Sort through cranberries; discard any spoiled ones. Finely chop onion and garlic, or, for a quicker version, put all salsa ingredients into a food processor and pulse a few times until onion and garlic are in very small bits.
- Mix all ingredients (except the chops) together in saucepan and simmer, stirring occasionally, until thickened, about 10 - 15 minutes. Taste for seasoning; add more sugar if desired.
- Grill, broil or pan-broil chops to desired doneness. Pass salsa with chops.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Container: small, non-reactive saucepan
Servings: 4
|  | | Ingredients | | - | | 4 pork chops |
| - | | 1 cup cranberries, fresh or frozen |
| - | | 1 small onion, finely chopped |
| - | | 2 cloves garlic, minced or pressed |
| - | | 1/2 cup wine |
| - | | 2 tablespoons sugar |
| - | | 1/4 cup raisins, preferably golden |
| - | | 1/2 teaspoon salt |
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