Pork chops are seared with rosemary, white wine, and orange-cranberry sauce. Serve over rice with steamed broccoli.

Robyn Webb
Recipe by Cooking Light January 2003

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Recipe Summary

Yield:
4 servings (serving size: 1 pork chop and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients and 1/8 teaspoon salt.

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  • 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.

Nutrition Facts

250 calories; calories from fat 27%; fat 7.6g; saturated fat 1.9g; mono fat 4.4g; poly fat 0.8g; protein 25.7g; carbohydrates 19.1g; fiber 0.5g; cholesterol 78mg; iron 1.2mg; sodium 907mg; calcium 29mg.
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