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.
Cranberry-Onion
Chops
- 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 Pork: The Other White Meat.
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
