Directions:
- Sprinkle pork chops with pepper. Brown chops on both sides over medium-high heat in a large skillet coated with cooking spray. Combine cranberry sauce and mustard; spoon over chops. Reduce heat; cover and cook for 4-6 minutes or until a thermometer reads 145°.
- Remove chops and let stand for 5 minutes. Add cranberries and vinegar to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Serve with chops. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 65.1 Kcal (273 kJ) | ||
| Calories from fat | 6.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.72g | 1% | |
|---|---|---|---|
| Cholesterol | 15.59mg | 5% | |
| Sodium | 76.05mg | 3% | |
| Potassium | 97.16mg | 2% | |
| Total Carbs | 8.58g | 3% | |
| Sugars | 7.4g | 30% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 5.21g | 10% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.3mg | 1% | |
| Calcium | 2.3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 133.15 Kcal (557 kJ) | ||
| Calories from fat | 13.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 1% | |
|---|---|---|---|
| Cholesterol | 31.89mg | 5% | |
| Sodium | 155.55mg | 3% | |
| Potassium | 198.74mg | 2% | |
| Total Carbs | 17.55g | 3% | |
| Sugars | 15.14g | 30% | |
| Dietary Fiber | 0.51g | 1% | |
| Protein | 10.65g | 10% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.5mg | 1% | |
| Calcium | 4.8mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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