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Pork Chops with Cranberry Sauce

Moist and tender pork chops are treated to a sweet, light cranberry glaze in this weeknight-friendly entree. “It’s one of my husband’s favorites,” writes Stephanie Homme from Baton Rouge, Louisiana, “and it’s quite suitable for company, too.”

6 ServingsPrep/Total Time: 30 min.

Ingredients

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

Directions

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°. Serve with rice. Yield:

2 of 2

Pork Chops with Cranberry Sauce (continued)

Directions (continued)

6 servings.

Nutrition Facts: 1 pork chop with 3 tablespoons sauce and 1/2 cup rice equals 336 calories, 7 g fat (3 g saturated fat), 55 mg cholesterol, 92 mg sodium, 43 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fruit.