A tangy sauce made from convenience items complements sautéed pork chops in this skillet supper. Add mashed sweet potatoes, a green salad and dinner rolls.
4 boneless pork chops, 3/4-inch thick
1 teaspoon vegetable oil
1 (8-ounce) bottle French dressing
1 (1-ounce) package dry onion soup mix
1 (16-ounce) can whole cranberry sauce
- Heat oil in large nonstick skillet over medium-high heat. Brown pork chops on one side, about 3 to 4 minutes.
- In medium bowl stir together dressing, soup mix and cranberry sauce.
- Turn chops, pour cranberry mixture over chops and bring to a boil. Lower heat, cover and simmer 8 to 10 minutes, until internal temperature on a thermometer reads 160°F (70°C).
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 420 calories; Protein: 23 grams; Fat: 10 grams; Sodium: 1150 milligrams; Cholesterol: 65 milligrams; Saturated Fat: 2 grams; Carbohydrates: 60 grams; Fiber: 2 grams.
Recipe and photograph provided courtesy of National Pork Board.