Print Options

Back to Cranberry Pork Chops with Rice >

Include these items:

Select reviews >

Taste of Home Logo

Cranberry Pork Chops with Rice

Cranberry Pork Chops with Rice
“This is an easy, nutritious and-most important-delicious dinner!” Best of all, it goes together in minutes and looks lovely enough to serve company. Keep the ingredients on hand for last-minute dinner guests." Mary Bilyeu - Ann Arbor, Michigan
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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
  • CRANBERRY RICE:
  • 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. Yield: 4
© Taste of Home 2012

2 of 2

Cranberry Pork Chops with Rice (continued)

Directions (continued)

  • servings.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2012