Cranberry-Onion Chops

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Party with Pork

Prep Time: 10 minutes
Cook Time: 15 minutes

4 boneless pork chops, 3/4-inch thick
1 teaspoon vegetable oil
1 8-oz bottle French dressing
1 1-oz package dry onion soup mix
1 16-oz can whole cranberry sauce

Heat oil in large nonstick skillet over medium-high heat. Brown pork chops on one side, about 3-4 minutes. In medium bowl stir together dressing, soup mix and cranberry sauce. Turn chops, pour cranberry mixture over chops and bring to a boil. Lower heat, cover and simmer 6-8 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serves 4

A tangy sauce made from convenience items complements sautéed pork chops in this skillet supper. Add mashed sweet potatoes, a green salad and dinner rolls.

Calories: 420 calories
Protein: 23 grams
Fat: 10 grams
Sodium: 1150 milligrams
Cholesterol: 65 milligrams
Saturated Fat: 2 grams
Carbohydrates: 60 grams
Fiber: 2 grams

Random Tip:

Remember! A little pink is ok.

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Buying/Handling/Storing Tip:

The best way to defrost pork is in the refrigerator in its wrapping. Defrosting a 1 inch chop will take 12-14 hours.

Other Pork Buying/Handling/Storing Tips

Ask Your Butcher
It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.
More Butcher Tips

About the Cut
Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.
Learn About the Pork Cuts

Cooking Method: Braising

COOKING BASICS:

1. Coat meat lightly with seasoned flour, if desired.

2. In a large, heavy pan with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.

3. Cover meat with desired liquid(s).

4. Cover pan and simmer over low heat on stove or in a low to moderate (275 to 300 degrees F.) oven for 1 to 3 hours, until tender.

5. If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.

More about this cooking method

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