Ingredients

• 4  cooked smoked pork chops, cut 3/4 inch thick
• 1  tablespoon cooking oil
• 1  8-ounce can pineapple chunks (juice pack)
• 1/3  cup chopped onion (1 small)
• 1  tablespoon butter or margarine
• 1-1/2  teaspoons curry powder
• 3/4  cup orange juice
• 1  tablespoon cornstarch
• 1  cup cranberries
• 1  11-ounce can mandarin orange sections, drained
• 2  cups hot cooked couscous or basmati rice (optional)

Directions

Trim fat from meat. In a 12-inch skillet cook chops in hot oil for 8 to 10 minutes or until hot, turning once.

Meanwhile, for sauce, drain pineapple, reserving juice. In a medium saucepan cook onion in hot butter until tender. Stir in curry powder. Cook and stir for 1 minute. Stir together reserved pineapple juice, orange juice, and cornstarch. Stir into saucepan. Add cranberries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in pineapple and mandarin oranges; heat through. Serve sauce over pork chops. If desired, serve with couscous or rice.

Makes 4 servings