Sauteed Pork & Cranberries with Mushroom Rice

Time & Servings
4 servings
25 minutes ready time =
10 minutes preparation +
15 minutes cooking
  • 4 boneless pork chops, 3/4-inch (1.9 cm) thick
    Pork Loin Rib End Chops ~ 550G
    $8.95 • Ea
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  • 1 Tbsp. olive oil
    Sartori Asiago Rosemary & Olive Oil ~ 255G
    $16.23 • Ea
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  • 2 Tbsp. Becel® Buttery Taste margarine*, divided
    Becel Soft Margarine (2PK) 454G
    $5.29 • Ea
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  • 1 small onion, sliced
    Onion Bag 2LB
    $2.43 • Ea
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  • 1 clove garlic, finely chopped
    Fresh Garlic 1EA
    $2.55 • Ea
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  • 1/3 cup dried cranberries
    Ocean Spray Craisins Dried Cranberries Original 170G
    $4.20 • Ea
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  • 4 Tbsp. orange juice, divided
    Natalie's Orchid Island Juice Co. Freshly Handcrafted Juice Orange Mango 946ML
    $7.39 • Ea
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  • 1/4 cup heavy or whipping cream
    Sealtest 10% Half & Half Cream 473ML
    $3.16 • Ea
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  • 2 cups water
    evian® natural spring water 330 mL Bottles 6 pack
    $8.63 • Ea
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  • 1 package Knorr® Sidekicks® Country Mushroom Rice & Vermicelli Side Dish
  • 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.