This is a great and easy recipe from Cooking Light that I make over and over again and never get sick of!! If you don’t have wine or ginger, just leave them out and add a little extra chicken broth.
Ingredients
1/2 cup whole berry cranberry sauce (or substitute 1/2 cup dried cranberries and 1 cup chicken broth)
2 Tbsp orange Juice
3 Tbsp soy sauce
1 Tbsp honey
1 tsp ground fresh ginger (optional)
1Tbsp olive oil
1/4 tsp salt
1/2 tsp rosemary
1/4 tsp black pepper
1/3 cup dry white wine (optional–or substitute 1/3 cup chicken broth)
4 pork chops (about 1/2 inch thick)
Directions
1. Combine cranberries, soy sauce, orange juice, honey and ginger ginger in a bowl and set aside.
2. Heat olive oil in large skillet coated with cooking spray over medium high heat. Sprinkle chops with salt, rosemary and pepper.
3. Cook pork chops 4 minutes on each side. Remove from pan.
4. Add wine (or 1/3 cup chicken broth) to deglaze pan. Stir in cranberry mixture.
5. Return pork to pan. Bring to simmer, cook 2 minutes until pork is done.
Nutritional Information
Serving size 1 chop with 2 tablespoons sauce
250 calories
7.6 grams fat
Chef’s Tips
Deglazing is a term that means to add liquid to a pan (usually that you’ve been cooking meat in) to release the browned drippings (called fond). This not only cleans up all that stuff on the bottom of the pan, but also gives your sauce a deep and customized flavor. You can use pretty much any liquid to deglaze–water, cognac, wine, chicken stock–choose one that compliments the food you’re cooking.
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