Seared Pork with Cranberry-Orange Sauce

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Pork chops are seared with rosemary, white wine, and orange-cranberry sauce. Serve over rice with steamed broccoli.
4 servings (serving size: 1 pork chop and about 2 tablespoons sauce)


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1/2 cup whole-berry cranberry sauce
3 tablespoons low-sodium soy sauce
2 tablespoons orange juice
1 tablespoon honey
1 teaspoon bottled ground fresh ginger (such as Spice World)
1/4 teaspoon salt, divided
1 tablespoon olive oil
Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/3 cup dry white wine


Combine first 5 ingredients and 1/8 teaspoon salt.

Heat olive oil in a large skillet coated with cooking spray over medium-high heat. Sprinkle the pork with 1/8 teaspoon salt, dried rosemary, and black pepper. Add pork to the pan, and cook 4 minutes on each side. Remove from pan.

Add wine to pan, scraping the pan to loosen the browned bits. Stir in cranberry mixture, and then return pork to pan. Bring to a simmer, and cook for 2 minutes or until the pork is done.

Created date

September 2004

Nutritional Information

Calories 250
Caloriesfromfat 27 %
Fat 7.6 g
Satfat 1.9 g
Monofat 4.4 g
Polyfat 0.8 g
Protein 25.7 g
Carbohydrate 19.1 g
Fiber 0.5 g
Cholesterol 78 mg
Iron 1.2 mg
Sodium 907 mg
Calcium 29 mg