Cranberry Pork Chops
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 tossed green salad.
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.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 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 National Pork Board.