Budget Menu & Dirt Cheap Recipes Cooking for Two Cran-Apricot Pork Chops for 2

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      Cran-Apricot Pork Chops

      The bright jewel colors of cranberries and apricots dress up these tender chops and reflect the stunning fall foliage of autumn.

      2 boneless pork loin chops (5 oz. each)
      1/4 tsp. salt
      1/4 tsp. pepper
      1/4 cup chopped dried apricots
      3 TBSP dried cranberries
      2 TBSP finely chopped onion
      1 TBSP butter or margarine
      1/3 cup Marsala wine OR chicken broth

      Sprinkle both sides of pork chops with salt and pepper. Place on a broiler pan coated with nonstick cooking spray. Broil 4 to 6 inches from the heat for 7-8 minutes on each side or until juices run clear.
      Meanwhile, in a small nonstick skillet, saute the apricots, cranberries ond onion in butter for 4-5 minutes or until tender. Stir in wine or broth. Bring to a boil; cook until liquid is reduced by half. Serve over pork chops.

      YIELD: 2 servings

      Nutrition facts: 1 serving equals 380 calories, 14g fat (6g saturated fat), 84 mg cholesterol, 407 mg sodium, 26g carbohydrates, 2g fiber, 28g protein.
      Diabetic exchanges: 4 lean meat, 1-1/2 fruit, 1 fat.

      Recipe Source: Cooking for 2 Magazine (fall 2006); submitted by Dora Santo Christo from Vernon, Connecticut.

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Budget Menu & Dirt Cheap Recipes Cooking for Two Cran-Apricot Pork Chops for 2