Congratulations to Heather Smith for Winning the 2009 Cookoff

Ingredients:

6 tbsp FRENCH'S® Honey Dijon Mustard

2 cup FRENCH'S® French Fried Onions

2.5 lb boneless pork chops

3 tbsp butter

1 cup red cooking wine

1 cup chicken broth

16 oz whole cranberry sauce

2.33 tbsp flour

3 tbsp water

.75 tsp salt

.33 tsp pepper

Directions:

Set aside 3 tsp of flour; lightly toss pork pieces with remaining flour; shake off excess. Sprinkle lightly with salt and pepper. Heat 2 tablespoon of butter in a large skillet. Add half of the pork; cook about 10 minutes, turning once until chicken is golden brown on each side and cooked through. Remove to a platter; keep warm. Repeat with the rest of the pork. Add more butter if needed. Whisk together wine, chicken broth, cranberry sauce, and mustard; add to skillet, scraping up browned bits. Combine 3 tsp of flour with the water in a small bowl. Stir into skillet. Boil 1 to 2 minutes or until sauce starts to thicken. Reduce heat to medium and let simmer 5 minutes. Pour sauce over pork. Sprinkle with French’s crisp onions. Serve immediately.