Cranberry Pork Chops
For a winter season dinner, serve these low-calorie pork chops topped with a warm cranberry sauce.
Recipe from Better Homes and Gardens
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
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.
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.
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
See More Shop Related Products
Edie Rose by Rachel Bilson Bloom Nested Egg Salt and Pepper Shakers
$14.99Bed Bath & Beyond