"Looking for something new to do with pork, I decided to give it an international flavor," says Brenda Webb of Corpus Christi, Texas. "My love of Mexican and Chinese cuisines influenced this dish."
This recipe is:
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Analysis: One serving (1 cup) equals 303 calories, 11 g fat (2 g saturated fat), 75 mg cholesterol, 262 mg sodium, 27 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch, 1 fat.
Originally published as Cranberry Pork Skillet in
Light & Tasty
October/November 2002, p45
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Dec. 12, 2010 by lurky27
I wasn't expecting this recipe to taste as good as it did! We used plain boneless pork chops instead of pork tenderloin and left out the water chestnuts. Really yummy!~ Theresa
I wasn't expecting this recipe to taste as good as it did! We used plain boneless pork chops instead of pork tenderloin and left out the water chestnuts. Really yummy!
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