Braised Pork Chops, Dried Cranberries w/Ginger & Oranges Recipe - Cooking Index
Braised Pork Chops, Dried Cranberries w/Ginger & Oranges Recipe - Cooking Index
| 2 1/2 tablespoons | 37ml | Reduced-sodium soy sauce |
| 1 teaspoon | 5ml | Minced fresh ginger root |
| 1/2 teaspoon | 2.5ml | Dried thyme |
| 1/4 teaspoon | 1.3ml | Grated orange zest |
| 1/8 teaspoon | 0.6ml | Freshly ground black pepper |
| 4 | Boneless loin pork chops - about 5 to 6 ounces each | |
| 1 1/2 tablespoons | 22ml | Canola or corn oil |
| 1/3 cup | 20g / 0.7oz | Chopped onion |
| 1 1/3 cups | 315ml | Cranberry juice cocktail |
| 1/2 cup | 46g / 1.6oz | Dried sweetened cranberries |
In a large shallow bowl, combine the soy sauce, ginger, thyme, orange
zest and pepper. Add the chops, turn to coat and set aside to
marinate for 15 minutes.
Heat the oil in a large skillet over medium-high heat. Add the onion
and cook, stirring frequently, until softened, 3 to 5 minutes.
Transfer the chops to the skillet, reserving the marinade. Cook the
chops, turning occasionally, until browned on both sides but not
cooked through, about 5 minutes total. Stir in the reserved marinade,
1/3 cup of the cranberry juice cocktail and the cranberries and bring
the mixture to a boil. Reduce the heat to medium-low and simmer just
until the pork is cooked through, 9 to 12 minutes. If the liquid
completely evaporates, add a little more cranberry juice cocktail.
Transfer the chops to a serving platter; cover to keep warm. Add the
remaining 1 cup cranberry juice cocktail to the skillet, increase the
heat to high and boil until the sauce reduces and becomes syrupy,
about 3 minutes. Be careful not to let it burn. Spoon the sauce and
cranberries over the chops and serve immediately.
Per serving: 381 calories, 38 gm protein, 28 gm carbohydrates, 13 gm
fat, 94 mg cholesterol, 3 gm saturated fat, 455 mg sodium, 2 gm
dietary fiber
8 WW POINTS
Cranberries aren't just a side dish to go with turkey. This is an
easy way to dress up pork chops.
Shared by: Jamie, clippingcooking
MC Formatted by Mary [[email protected]]
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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