Directions:
- Trim off and discard any excess fat from pork chops, then place the meat between two pieces of plastic wrap. With a heavy, flat-sided mallet or a clean hammer, firmly pound all over until the meat is 1/4 to 1/3 inch thick. (Don't pound hard enough to tear the meat.)
- Melt butter and oil in a 10- to 12-inch nonstick frying pan over medium-high heat. When butter sizzles, add pork (if all the meat won't fit, cook in batches). Cook, turning once, until both sides are well browned and center is no longer pink (cut to test), 4 to 5 minutes total. Remove meat, transfer to a platter, and keep warm.
- Mix broth, dried cranberries, orange juice concentrate, mustard, and cornstarch until smooth. Add to pan and bring to a boil over high heat, stirring constantly; boil until slightly thickened, about 1 minute, then pour over pork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1771.05 Kcal (7415 kJ) | ||
| Calories from fat | 768.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 85.39g | 131% | |
|---|---|---|---|
| Cholesterol | 503.32mg | 168% | |
| Sodium | 872.84mg | 36% | |
| Potassium | 3138.23mg | 67% | |
| Total Carbs | 43.07g | 14% | |
| Sugars | 32.93g | 132% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 195.29g | 391% | |
| Vitamin C | 49.2mg | 82% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 7.3mg | 41% | |
| Calcium | 63.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 184.88 Kcal (774 kJ) | ||
| Calories from fat | 80.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.91g | 131% | |
|---|---|---|---|
| Cholesterol | 52.54mg | 168% | |
| Sodium | 91.12mg | 36% | |
| Potassium | 327.61mg | 67% | |
| Total Carbs | 4.5g | 14% | |
| Sugars | 3.44g | 132% | |
| Dietary Fiber | 0.26g | 10% | |
| Protein | 20.39g | 391% | |
| Vitamin C | 5.1mg | 82% | |
| Iron | 0.8mg | 41% | |
| Calcium | 6.7mg | 6% | |
* 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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