*PORK CHOPS WITH CRANBERRY SAUCE

By stepjo7269

Taste of Home Light & Tasty
By: Stephanie Homme from Baton Rouge, Louisiana

Ingredients

• Directions:
• 6 boneless pork loin chops (4 ounces each)
• 1/4 teaspoon coarsely ground pepper
• 1/8 teaspoon salt
• 2 teaspoons cornstarch
• 1 cup cranberry-apple juice
• 2 teaspoons honey
• 3/4 cup dried cranberries
• 1 tablespoon minced fresh tarragon
• 1 tablespoon minced fresh parsley
• 3 cups hot cooked brown rice
• ●Sprinkle pork chops with pepper and salt.
• ●In a large nonstick skillet coated with cooking spray, cook chops over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm.
• ●In a small bowl, combine the cornstarch, juice and honey until smooth.
• ●Add to pan, stirring to loosen browned bits. Stir in the cranberries, tarragon and parsley. Bring to a boil; cook 2 minutes longer or until thickened and bubbly.
• ●Return pork to the pan. Reduce heat; cover and simmer for 4-6 minutes or until a meat thermometer reads 160 degrees.
• ●Serve with rice

Details

Servings 6

Preparation

Step 1

336 calories/serving of 1 pork chop 3 tablespoons sauce and ½ cup rice