CRANBERRY PORK CHOPS WITH RICE

By stepjo7269

Taste of Home’s Summer Busy Family Recipes magazine p. 34.

Ingredients

• CRANBERRY RICE:
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
• 2 tablespoons olive oil
• 1 can (14 ounces) whole-berry cranberry sauce
• 1 tablespoon balsamic vinegar
• 1-3/4 cups chicken broth
• 2 cups instant brown rice
• 1/2 cup dried cranberries
• Directions
• ● In a large resealable plastic bag, combine the flour, salt, seasoned salt and pepper. Add pork chops, one at a time, and shake to coat.
• ● In a large skillet, cook pork in oil over medium-high heat for 4-5 minutes on each side or until juices run clear.
• ● In a small bowl, combine cranberry sauce and vinegar; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• ● Meanwhile, in a large saucepan, bring broth to a boil. Add rice and cranberries. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand for 5 minutes or until broth is absorbed.
• ● Serve pork chops with sauce and rice.

Preparation

Step 1

Nutrition Facts: 1 pork chop with 1/3 cup sauce and 3/4 cup rice equals 636 calories, 15 g fat (3 g saturated fat), 57 mg cholesterol, 981 mg sodium, 98 g carbohydrate, 5 g fiber, 27 g protein.