Pan-Broiled Cranberry Cutlets
Pork
Description
Simple to make, impressive to guests. This dish is easy enough for a weekday meal and works well for weekend guests. Serve with a simple green salad and glazed carrots.
Ingredients
- 4 pork loin chops (1/4-inch-thick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cranberry sauce
- 1 cup barbecue sauce
- 1/2 cup dry red wine
- 1 cinnamon sticks
- 1 teaspoon orange peel (grated)
- 1 tablespoon olive oil
Directions
- 1Season pork chops with salt and pepper. Place in shallow casserole. Combine remaining ingredients in small pan. Heat to a simmer; simmer 10 minutes. Remove from heat and cool completely. Pour over pork chops. Cover and refrigerate overnight.
- 2Remove chops from marinade, discarding marinade. Brown chops over medium-high heat in nonstick skillet for 2-3 minutes on each side until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
NutritionView more
PER SERVING *
| Calories630Calories from Fat110 |
| % DAILY VALUE* |
| Total Fat12g18% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium2550mg106% |
| Potassium1410mg40% |
| Protein47g92% |
| Calories from Fat110 |
| % DAILY VALUE* |
| Total Carbohydrate74g25% |
| Dietary Fiber2g8% |
| Sugars60g120% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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