Directions:
- In a large skillet, brown the pork chops in butter for 3 minutes on each side. Add 1/2 cup broth and rosemary. Reduce heat; cover and simmer for 5 minutes or until a meat thermometer reaches 160°. Remove chops to a serving dish and keep warm.
- In the same skillet, add the onions, cranberries and pepper. In a small bowl, whisk cornstarch and remaining broth until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.56 Kcal (890 kJ) | ||
| Calories from fat | 108.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.09g | 19% | |
|---|---|---|---|
| Cholesterol | 64.59mg | 22% | |
| Sodium | 256.66mg | 11% | |
| Potassium | 214.37mg | 5% | |
| Total Carbs | 8.44g | 3% | |
| Sugars | 5.15g | 21% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 16.01g | 32% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 38.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 155.39 Kcal (651 kJ) | ||
| Calories from fat | 79.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.84g | 19% | |
|---|---|---|---|
| Cholesterol | 47.22mg | 22% | |
| Sodium | 187.63mg | 11% | |
| Potassium | 156.71mg | 5% | |
| Total Carbs | 6.17g | 3% | |
| Sugars | 3.76g | 21% | |
| Dietary Fiber | 0.47g | 3% | |
| Protein | 11.7g | 32% | |
| Vitamin C | 3.5mg | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 4% | |
| Calcium | 28mg | 4% | |
* 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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