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Meat 
Misc. Pork
Pork Chop

 

Granny's Cranberry Chops With Wild Rice

 

6 pork chops
2 cups fresh cranberries
3/4 cup white sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
water as needed

In a skillet, brown chops slowly in oil; drain. Add cranberries, sugar, salt and pepper to chops with 1/2 cup water to start. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry. Add water if necessary to keep chops from drying out. You can thicken any juice with a little bit of cornstarch mixed with cold water and simmer until thickened and serve over chops. 6 servings.

Wild Rice

6 ounces cup wild rice
4 cups water
3 to 4 chicken bouillon cubes
1/2 cup butter
1/2 cup chopped onions
1/2 cup sliced celery
1 cup fresh sliced mushrooms; domestic, exotic or wild

Rinse rice thoroughly in a strainer. Place the wild rice and 4 cups water in a heavy 3 quart saucepan, salt optional. Adding salt after cooking generally insures proper grain expansion and the enhancement of natural wild rice flavor. Bring to boil. Reduce heat to low boil, cover loosely and cook about 45 to 60 minutes, or until rice has puffed. Remove from heat. Fluff rice with fork, cover tightly and let stand for 5 minutes. Drain off any excess water. In a separate pan melt butter and saute onion, celery and mushrooms. Combine cooked wild rice with saute mix. Salt or spice to taste and serve. 6 servings.