Pork Chops With Cranberry Sauce

Ingredients

• 4 lean loin pork chops, about 1 1/2 pounds
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 navel orange, about 1/2 pound
• 1 ½ cups raw cranberries
• 2 tablespoons flour
• 2 tablespoons corn, peanut or vegetable oil
• 2 tablespoons butter
• ⅓ cup finely chopped onion
• 2 tablespoons brown sugar
• 2 tablespoons red-wine vinegar
• 1 tablespoon tomato paste
• ½ cup fresh or canned chicken broth
• 1 tablespoon finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    450 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 38 grams protein; 132 milligrams cholesterol; 325 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Sprinkle the chops on both sides with salt and pepper.
2. Peel the orange and cut it crosswise into 4 slices of equal thickness. Cut each slice into 8 equal-size pieces. Put the cranberries and orange pieces into the container of a food processor or electric blender and blend well but coarsely. There should be about 1 1/2 cups.
3. Dredge the chops on both sides in flour and shake off excess.
4. Heat the oil in a heavy skillet large enough to hold the chops in one layer. When the oil is quite hot add the chops and cook until nicely brown on one side, about 8 minutes. Turn the chops and cook until browned on the other side, about 5 minutes. Reduce the heat. Cover and simmer 12 minutes.
5. Transfer the chops to a warm serving platter and pour off the fat from the skillet.
6. Add 1 tablespoon of the butter to the skillet and when it is melted add the onion. Cook, stirring, until wilted. Add the brown sugar and stir to dissolve. Add the vinegar and tomato paste and stir until blended. Add the cranberry and orange mixture and the broth. Stir to blend. Add any liquid that has accumulated around the chops. Let simmer about 1 minute. Stir in the remaining 1 tablespoon of butter. Pour the sauce over the chops and sprinkle with parsley.

About 40 minutes