So I had this idea about stuffing pork chops with wild rice and cranberries. I still like the idea and plan to do that at a later date but it was Sunday afternoon and I got a later start at dinner than I planned. So instead of stuffing the pork chops, I made this sauce to top them with. Luckily I had frozen raspberries and cranberries to harvest from the freezer so it worked out well.
1/2 cup cranberries, fresh or frozen
1/2 cup raspberries, fresh or frozen
1/2 cup brown sugar
1 clove garlic, minced
2 tbsp raspberry wine vinegar
1 tbsp green chilies
Combine all the ingredients in a small saucepan. Simmer until all the juices have released from the raspberries and the cranberries have softened. Strain and serve over pork chops or a pork roast.