4 Pork loin chops
Salt Pepper 8 oz Cranberry sauce,whole-berry
1/4 c Raisins,dark seedless
2 T Brown sugar
2 T Vinegar,red-wine
2 T Orange juice
1/2 t Cinnamon,ground
1/2 t Orange peel,grated
1. Sprinkle pork chops lightly with salt and pepper; place in 12×8″ baking
dish; cover dish with plastic wrap; do not vent. Cook at medium-low power (30%) 16 minutes, turning chops over and rotating dish a half turn after 10 minutes. 2. Meanwhile, in small bowl, combine cranberry sauce, raisins, brown sugar,
vinegar, orange juice, cinnamon, orange peel, and 1/2 teaspoon salt. 3. Drain and discard accumulated cooking liquid from baking dish. Spoon
cranberry-sauce mixture onto pork chops; cover dish with plastic wrap; do not vent. Cook at medium-low 6-8 minutes until meat loses its pink color and is tender.