Mrs. Mildred Goldsmith submitted this recipe to Capper’s in 1952. It is just one of tens of thousands of recipes located in the GRIT and CAPPER’s archives. Cloves and cranberries come together with pork chops to create a warm and festive winter dinner.
Cranberry Pork Chops
1 teaspoon salt
6 pork chops
1 tablespoon lard or butter
4 cups raw cranberries
1 cup honey
1 teaspoon ground cloves
Salt the pork chops. Melt lard or butter in skillet and brown chops on both sides. Chop cranberries very fine and blend thoroughly the honey and cloves.
In a baking dish, alternate layers of chops and cranberry mixture, ending with cranberry mixture on top. Cover and bake at 350°F. for 1 hour. Yields 6 servings.
