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Cranberry-Kissed Pork Chops

"I like to serve this quick, creative entree over golden cooked noodles or fluffy white rice." Betty Nichols, Eugene, Oregon
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 6 boneless pork loin chops (5 ounces each)
  • 1/4 teaspoon coarsely ground pepper
  • 1/3 cup jellied cranberry sauce
  • 4-1/2 teaspoons stone-ground mustard
  • 3 tablespoons dried cranberries
  • 2 tablespoons raspberry vinegar

Directions

  • Sprinkle pork chops with pepper. Brown chops on both sides over medium-high heat in a large skillet coated with cooking spray. Combine cranberry sauce and mustard; spoon over chops. Reduce heat; cover and cook for 4-6 minutes or until a thermometer reads 145°.
  • Remove chops and let stand for 5 minutes. Add cranberries and vinegar to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Serve with chops.
Nutrition Facts
1 pork chop with about 1 tablespoon sauce: 229 calories, 8g fat (3g saturated fat), 68mg cholesterol, 119mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

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