Sauteed Pork & Cranberries with Mushroom Rice

Sauteed Pork & Cranberries with Mushroom Rice

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Flavourfully Wholesome

Nutritional Information

Nutritional Information

  1 serving
 
Calories 470
Total Fat 19 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 480 mg
Total Carbs 37 g
Dietary Fiber 2 g
Sugars 10 g
Protein 37 g
Vitamin A 15 %
Vitamin C 20 %
Calcium 4 %
Iron 15 %
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  • Recipe serves:4
  • Prep Time10 min
  • Cook Time15 min

Ingredients

  • 4 boneless pork chops, 3/4-inch (1.9 cm) thick
  • 1 Tbsp. (15 mL) olive oil
  • 2 Tbsp. (15 mL) Becel® Buttery Taste margarine*, divided
  • 1 small onion, sliced
  • 1 clove garlic, finely chopped
  • 1/3 cup (75 mL) dried cranberries
  • 4 Tbsp. (60 mL) orange juice, divided
  • 1/4 cup (50 mL) heavy or whipping cream
  • 2 cups (500 mL) water
  • 1 package Knorr® Sidekicks® Country Mushroom Rice & Vermicelli Side Dish

Directions

  • Heat olive oil in large skillet over medium-high heat and cook pork chops, turning once, until done, about 8 minutes; remove chops from skillet and set aside.
  • Melt 1 Tbsp. (15 mL.) margarine in same skillet over medium heat and cook onion and garlic until lightly browned. Stir in cranberries and 3 Tbsp. (45 mL.) orange juice; boil 1 minute. Stir in cream; return chops to skillet and heat through.
  • Meanwhile, bring water, remaining margarine, orange juice and Knorr® Sidekicks® to a boil in medium saucepan over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender. Serve Rice with chops.
  • *Becel® Gold in Quebec.
    Each serving of this dish is a good source of iron, and a source of fibre and vitamin C. *See nutrition information for sodium content.
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