• 4servings
  • 30minutes
  • 636calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, P
MineralsCopper, Natrium, Fluorine, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup all-purpose flour

  2. 1/2 teaspoon salt

  3. 1/2 teaspoon seasoned salt

  4. 1/4 teaspoon pepper

  5. 4 boneless pork loin chops (1/2 inch thick and 4 ounces each )

  6. 2 tablespoons olive oil

  7. 1 can (14 ounces) whole-berry cranberry sauce

  8. 1 tablespoon balsamic vinegar


  10. 1-3/4 cups chicken broth

  11. 2 cups instant brown rice

  12. 1/2 cup dried cranberries

Instructions Jump to Ingredients ↑

  1. Cranberry Pork Chops with Rice Recipe photo by Taste of Home 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.

  2. 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.


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