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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cranberry Pork Chops

Source: National Pork Board

The bright red cranberry lends its definitive personality to this sweet and tart pork chop dish.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	231.0

Total Carbs	8.3 g

Dietary Fiber	1.0 g

Sugars	5.6 g

Total Fat	12.4 g

Saturated Fat	4.5 g

Unsaturated Fat	1.4 g

Potassium	386.1 mg

Protein	21.6 g

Sodium	630.0 mg

Dietary Exchanges 12.4 Fat, 0.5 Vegetables, 0.1 Fruits, 3.0 Meat, 0.1 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 each boneless pork chops 1.0
1 tsp butter 1.0
1 tsp vegetable oil 1.0
1 cup fresh chopped onion 0.3333
0.3333 cup chopped carrots 1.25
1 1/4 cup chicken broth 2.0
2 tbsp sugar 2.0
2 tbsp red wine vinegar 0.5
0 1/2 cup fresh cranberries

Directions

Heat butter and oil in large nonstick skillet over medium high heat. Brown chops on both sides, remove from skillet and set aside.
Saute onions and carrots until brown and tender, about 8 minutes.
Return chops to skillet. Add chicken broth, cover and simmer 10 to 12 minutes or until pork is tender.
Remove chops and keep warm.
Add sugar, vinegar and cranberries to skillet, cook until cranberries pop.
Heat chops in sauce before serving.