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Pork chops with cranberry salsa
Servings
4
Ingredients
4 duBreton center cut pork chops, bone-in (French style), 2 à 2,5 cm (3/4 to 1 inch) thick
Salt and pepper, to taste
5 ml (1 tsp.) olive oil
190 ml (3/4 cup) salsa, mild or hot
190 ml (3/4 cup) whole cranberry sauce
65 ml (1/4 cup) orange juice
1 jalapeño chile, seeded and minced (optional)
5 ml (1 tsp.) grated orange zest
Salt and pepper, to taste
5 ml (1 tsp.) olive oil
190 ml (3/4 cup) salsa, mild or hot
190 ml (3/4 cup) whole cranberry sauce
65 ml (1/4 cup) orange juice
1 jalapeño chile, seeded and minced (optional)
5 ml (1 tsp.) grated orange zest
- Season chops with salt and pepper; heat oil in large nonstick skillet over medium-high heat.
- Brown chops on one side, about 2 1/2 minutes, then turn.
- In medium bowl stir together salsa, cranberry sauce, orange juice, jalapeño and orange zest; pour over chops.
- Cover and simmer for 7 to 8 minutes.
- Serve chops hot with the hot cranberry salsa.
Nutrient analysis per serving: 303 calories, 28.1 g protein, 24.2 g carbohydrates, 10.2 g fat, 3.3 grams saturated fat, 78 mg cholesterol, 295 mg sodium, 30% calories from fat, 32% calories from carbohydrates
