These pork chops make an easy, nutritious and—most important—delicious dinner! Best of all, they go together in minutes and look lovely enough to serve company. Keep the ingredients on hand for last-minute dinner guests. —Mary Bilyeu, Ann Arbor, Michigan
- 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
- 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 servings.
Originally published as Cranberry Pork Chops with Rice in Simple & Delicious November/December 2008, p21
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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