Directions:
- In a large resealable plastic bag, combine the flour, salt, seasoned salt and pepper. Add pork chops, one at a time, and shake to coat. In a large skillet, cook pork in oil over medium-high heat for 4-5 minutes on each side or until juices run clear. In a small bowl, combine cranberry sauce and vinegar; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- Meanwhile, in a large saucepan, bring broth to a boil. Add rice and cranberries. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand for 5 minutes or until broth is absorbed. Serve pork chops with sauce and rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 586.34 Kcal (2455 kJ) | ||
| Calories from fat | 93.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.38g | 16% | |
|---|---|---|---|
| Cholesterol | 18.71mg | 6% | |
| Sodium | 979.28mg | 41% | |
| Potassium | 432.85mg | 9% | |
| Total Carbs | 105.1g | 35% | |
| Sugars | 11.45g | 46% | |
| Dietary Fiber | 4.9g | 20% | |
| Protein | 14.42g | 29% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 2.1mg | 11% | |
| Calcium | 19.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 193.13 Kcal (809 kJ) | ||
| Calories from fat | 30.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 16% | |
|---|---|---|---|
| Cholesterol | 6.16mg | 6% | |
| Sodium | 322.55mg | 41% | |
| Potassium | 142.57mg | 9% | |
| Total Carbs | 34.62g | 35% | |
| Sugars | 3.77g | 46% | |
| Dietary Fiber | 1.61g | 20% | |
| Protein | 4.75g | 29% | |
| Vitamin C | 2.4mg | 12% | |
| Iron | 0.7mg | 11% | |
| Calcium | 6.5mg | 2% | |
* 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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