Pork Chops With Cranberry Salsa

Oxmoor House
4 servings (serving size: 1 pork chop and about 1/2 cup cranberry salsa)


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2 medium-size oranges
1 1/2 cups fresh or frozen cranberries
1/3 cup coarsely chopped green onions
1/4 cup fresh mint leaves
1/4 cup honey
4 (4-ounce) boneless center-cut pork loin chops (1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
1/4 cup low-sugar orange marmalade


Prep: 17 Minutes
Cook: 10 Minutes

Grate 2 tablespoons rind from one orange; set grated rind aside.

Peel and section oranges over food processor bowl to catch juices. Add orange rind, orange sections, cranberries, and next 3 ingredients; process until coarsely chopped, scraping down sides, if necessary. Cover and chill.

Sprinkle pork with salt and pepper; coat with cooking spray. Place a large nonstick skillet over medium-high heat until hot. Add pork; cook 4 minutes on each side. Add marmalade; cook an additional 2 minutes or until pork is done. Place pork on a serving plate; serve with cranberry salsa, using a slotted spoon.

Created date

January 2010

Nutritional Information

Calories 256
Fat 7.2 g
Satfat 2.6 g
Protein 21.2 g
Carbohydrate 28.0 g
Fiber 2.9 g
Cholesterol 56 mg
Iron 1.0 mg
Sodium 342 mg
Calcium 42 mg