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Seared Pork with Cranberry-Orange Sauce

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Combine first 5 ingredients and 1/8 teaspoon salt.

  2. 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.

  3. 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.