Times:
10 minutes prep, 25 minutes cook
Ingredients:
6 boneless pork loin chops, 1/2-inch thick
1 teaspoon butter
1 teaspoon oil
1 cup onion, chopped
1/3 cup carrots, chopped
1 1/4 cup chicken broth
2 tablespoons sugar
2 tablespoons red wine vinegar
1/2 cup fresh cranberries, OR frozen cranberries
Cooking Directions:
Heat butter and oil in large nonstick skillet over medium-high heat. Brown chops on both sides 2-3 minutes per side; 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 10-12 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
Serving Suggestions:
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.
Nutrition:
Calories: 220 calories
Protein: 24 grams
Fat: 10 grams
Sodium: 260 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 3 grams
Carbohydrates: 8 grams
Random Tip:
Remember! A little pink is ok.