The culinary possibilities
of the tart-sweet cranberry go way beyond Thanksgiving and turkey.
The bright red cranberry lends its definitive personality to
this sweet-tart skillet pork chop dish. Serve with couscous and
a green dinner salad.
Cranberry
Pork Chops
- 6 boneless pork loin,
chops, 1/2-inch thick
1 teaspoon butter
1 teaspoon vegetable oil
1 cup chopped onion
1/3 cup chopped carrots
1 1/4 cup chicken broth
2 tablespoons granulated sugar
2 tablespoons red wine vinegar
1/2 cup fresh or frozen cranberries
- Heat butter and oil in
large nonstick skillet over medium-high heat. Brown chops on
both sides; remove from skillet and set aside.
- Sauté onions and
carrots until brown and tender, about 8 minutes.
- Return chops to skillet.
Add chicken broth; cover and simmer 10 to 12 minutes or until
pork is tender. Remove chops and keep warm.
- Add sugar, vinegar and
cranberries to skillet; cook until cranberries pop.
- Heat chops in sauce before
serving.
Serves 6.
Nutrition Facts: Calories
220 calories Protein 24 grams Fat 10 grams Sodium 260 milligrams
Cholesterol 75 milligrams Saturated Fat 3 grams Carbohydrates
8 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
