*PORK CHOPS WITH CRANBERRY SAUCE

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

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  • 6

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

Preparation

Step 1

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

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