December 2005 | Cranberry Pork Chops
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 concentrate, thawed
- 1 teaspoon finely shredded orange peel
- 1/2 teaspoon ground sage
- 1/4 teaspoon salt
Instructions
- 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.
- Stir in the chicken broth and water. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
- To serve, spoon about 1/4 cup sauce over each pork chop.
Nutrition Facts
Makes 4 servings; exchanges: 2 lean meat, 1.5 fruit.
- Calories: 209
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 38mg
- Sodium: 264mg
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 13g
- Daily Values:
- Vitamin A: 0%
- Vitamin C: 31%
- Calcium: 1%
- Iron: 5%
