• 6 Ratings

For a winter season dinner, serve these low-calorie pork chops topped with a warm cranberry sauce.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a small bowl stir together pepper and celery salt; rub onto both sides of chops. In a medium skillet heat oil over medium-high heat. Cook chops and onion rings in hot oil until chops are browned, turning once. Carefully add the 2 tablespoons water to skillet. Cover and cook over medium heat for 15 to 20 minutes more or until no pink remains and juices run clear. Transfer chops to serving plates; keep warm. Remove onions from juices with a slotted spoon; set aside.

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  • Meanwhile, for the sauce, in a medium saucepan combine the cranberries, sugar, the 3 tablespoons water, the orange juice concentrate, orange peel, sage, and salt. Cook and stir over medium heat about 10 minutes or until the cranberry skins pop and mixture thickens. Stir in the onions; heat through. Remove from heat.

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  • To serve, spoon about 1/4 cup sauce over each pork chop. Makes 4 servings.

Nutrition Facts

209 calories; 8 g total fat; 2 g saturated fat; 38 mg cholesterol; 264 mg sodium. 22 g carbohydrates; 2 g fiber; 13 g protein; 0 IU vitamin a; 18 mg vitamin c; 10 mg calcium; 1 mg iron;

Reviews

6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0