Cranberry Glazed Pork Chops Recipe


Main Ingredient


 Pork loin chops16 Ounce, cut about 1/2 inch thick and trimmed of all visible fat (Four 4 Ounce Each Pieces, 1 Package)
 Ground black pepper1⁄4 Teaspoon
 Cornstarch2 Teaspoon
 Apple cranberry juice3⁄4 Cup (12 tbs)
 Dried cranberries1⁄2 Cup (8 tbs)
 Minced fresh tarragon1 Tablespoon
 Minced fresh parsley1 Tablespoon
 Honey1 Teaspoon
 Hot cooked brown rice2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1603 Calories from Fat 407

% Daily Value*

Total Fat 45 g69.9%

Saturated Fat 14.5 g72.7%

Trans Fat 0.4 g

Cholesterol 313 mg

Sodium 279.4 mg11.6%

Total Carbohydrates 185 g61.5%

Dietary Fiber 12 g48.2%

Sugars 69.8 g

Protein 107 g214%

Vitamin A 41.5% Vitamin C 46.2%

Calcium 32.3% Iron 64.5%

*Based on a 2000 Calorie diet


Sprinkle both sides of the chops with the pepper; set aside.
Spray an unheated, large no-stick skillet with no-stick spray.
Heat the skillet over medium heat.
Add the chops and cook for 3 minutes.
Turn the chops over and cook for 2 to 3 minutes more or until no longer pink.
Transfer to a plate and set aside.
In a small bowl, stir the cornstarch into the apple-cranberry juice until dissolved.
Then add the juice mixture to the skillet, stirring and scraping to loosen any brown bits from the bottom.
Stir in the cranberries, tarragon, parsley and honey.
Cook and stir until slightly thickened.
Add the chops to the skillet.
Spoon the sauce over the chops; cook for 1 to 2 minutes more or until heated through.