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Pork Chops with Cranberry Sauce

 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 favorite recipes, and it's quite suitable for company, too. —Stephanie Homme, Baton Rouge, Louisiana
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 thermometer reads 145°. Let stand for 5 minutes

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Pork Chops with Cranberry Sauce (continued)

Directions (continued)

  • before serving. Serve with rice. Yield: 6 servings.
Nutritional 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.