CRANBERRY GLAZED PORK CHOPS

By sexyswamprat

Ingredients
  • 4 half-inch-thick lean, bone-in pork chops (about 6 ounces each)

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon salt

  • Cooking spray

  • 1 teaspoon corn oil

  • 1 medium onion (about 6 ounces), sliced and separated into rings

  • 1/3 cup plus 1 tablespoon cold water

  • 1 tablespoon packed brown sugar

  • 1 teaspoon cornstarch

  • 3 tablespoons balsamic vinegar

  • 1/4 cup sweetened, dried, orange-flavored cranberries (plain sweetened, dried cranberries can be substituted)

Directions
  1. Trim fat from pork chops. Sprinkle chops evenly with garlic powder, pepper, and salt. Coat a large nonstick skillet with cooking spray, add 1 teaspoon corn oil, and heat over medium-high heat. Add chops and cook 10–12 minutes, or until nicely browned and no longer pink in the center; turn once during cooking. Remove chops from the skillet and cover to keep them warm. Decrease heat to medium-low. Add onion and 1 tablespoon water to the skillet. Cook covered for 8–10 minutes, or until the onions are tender and begin to turn golden; remove lid and stir periodically. Stir in brown sugar and cook uncovered until sugar dissolves, about 1 minute. Meanwhile, whisk together cornstarch, remaining 1/3 cup cold water, and vinegar. Stir into the onions. Stir in cranberries. Cook until sauce is bubbly and slightly thickened; stirring frequently. Add chops and heat through, about 4–5 minutes.

  2. Yield: 4 servings

  3. Serving Size: 1 pork chop and 1/4 glaze topping


Nutritional Facts

Servings
1
Calories
216
Carbohydrate
16 g
Protein
20 g
Fat
8 g
Saturated fat
3 g
Sodium
200 mg
Fiber
1 g
Exchanges per serving
1 fruit
3 lean meat
Carbohydrate choices
1

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