 | | Cranberry Pork Chops |
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3/4 tsp. unsalted butter
3/4 tsp. oil
4 boneless pork loin chops, 1/2 inch thick
2/3 cup onion, chopped
1 Tbs. plus 1 tsp. sugar
1 Tbs. plus 1 tsp. red wine vinegar
1/3 cup cranberries
3/4 cup plus 1 Tbs. chicken stock |
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| Instructions |
Heat butter and oil in a heavy nonstick skillet over medium high heat. Brown chops 1 minute per side. Set aside. Sauté onions and
carrots 5-7 minutes until brown and tender. Return chops to pan and add stock. Cover, reduce heat to low and simmer 10-12 minutes, until pork is cooked throughout.Remove chops and keep warm. Add remaining ingredients. Cook 4-5 minutes until cranberries pop. Return chops to skillet and cook until pork is heated throughout. Serve sauce over chops.One 1-chop serving equals:
Calories 170, Fat 6.1g, (33% calories from fat), Cholesterol
54mg, Protein 19.7g, Carbohydrates 8.3g, Fiber 0.9g, Sodium 218mg,
Weight Watcher Points: 4 |
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