Cranberry-Onion Pork Chops
An easy rendition of a weekday ready pork chop dinner covered in a tangy cranberry and onion sauce.
An easy rendition of a weekday ready pork chop dinner covered in a tangy cranberry and onion sauce.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops
boneless, 4 ounces each |
*
|
| 8 | ounces |
salad dressing, french
reduced-calorie |
* |
| 1 | package |
onion soup mix
dry |
*
|
| 16 | ounces |
cranberry sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops
boneless, 4 ounces each |
*
|
| 231.2 | ml/g |
salad dressing, french
reduced-calorie |
* |
| 1 | package |
onion soup mix
dry |
*
|
| 462.4 | ml/g |
cranberry sauce
|
|
Directions
In large nonstick skillet, brown pork chops on one side over medium-high heat.
In a medium bowl, stir together remaining ingredients to mix well.
Turn chops; pour cranberry mixture over chops in skillet, bring to a boil.
Lower heat, cover and simmer for 10 minutes, until chops are just done and still tender.
Serve with rice or noodles, if desired.
