Pork Chops with Cranberry Sauce Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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 before serving. Serve with rice. Yield: 6 servings.
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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.