Cranberry Pork Chops

For a winter season dinner, serve these low-calorie pork chops topped with a warm cranberry sauce.


Cranberry Pork Chops

by 4  people


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Ingredients
  • 1/2  teaspoon 
    pepper
  • 1/4  teaspoon 
    celery salt
  • 4   
    pork loin chops (about 12 ounces total)
  • 2   teaspoons 
    cooking oil
  • 1   
    large onion, thinly sliced and separated into rings
  • 2   tablespoons 
    water
  • 3/4  cup 
    cranberries
  • 1/4  cup 
    sugar
  • 3   tablespoons 
    water
  • 2   tablespoons 
    frozen orange juice concentrate, thawed
  • 1   teaspoon 
    finely shredded orange peel
  • 1/2  teaspoon 
    ground sage
  • 1/4  teaspoon 
    salt
Directions
1.
In a small bowl stir together pepper and celery salt; rub onto both sides of chops. In a medium skillet heat oil over medium-high heat. Cook chops and onion rings in hot oil until chops are browned, turning once. Carefully add the 2 tablespoons water to skillet. Cover and cook over medium heat for 15 to 20 minutes more or until no pink remains and juices run clear. Transfer chops to serving plates; keep warm. Remove onions from juices with a slotted spoon; set aside.
2.
Meanwhile, for the sauce, in a medium saucepan combine the cranberries, sugar, the 3 tablespoons water, the orange juice concentrate, orange peel, sage, and salt. Cook and stir over medium heat about 10 minutes or until the cranberry skins pop and mixture thickens. Stir in the onions; heat through. Remove from heat.
3.
To serve, spoon about 1/4 cup sauce over each pork chop. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 209, Fat, total (g) 8, chol. (mg) 38, sat. fat (g) 2, carb. (g) 22, fiber (g) 2, pro. (g) 13, vit. C (mg) 18, sodium (mg) 264, calcium (mg) 10, iron (mg) 1, Fruit () 2, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet
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