Sauteed Pork & Cranberries with Mushroom Rice
Time & Servings
25 minutes ready time =
10 minutes preparation +
15 minutes cooking
4 boneless pork chops, 3/4-inch (1.9 cm) thick0Pork Loin Rib End Chops ~ 550G$8.95 • Ea
1 Tbsp. olive oil0Sartori Asiago Rosemary & Olive Oil ~ 255G$16.23 • Ea
2 Tbsp. Becel® Buttery Taste margarine*, divided0Becel Soft Margarine (2PK) 454G$5.29 • Ea
1 small onion, sliced0Onion Bag 2LB$2.43 • Ea
1 clove garlic, finely chopped0Fresh Garlic 1EA$2.55 • Ea
1/3 cup dried cranberries0Ocean Spray Craisins Dried Cranberries Original 170G$4.20 • Ea
4 Tbsp. orange juice, divided0Natalie's Orchid Island Juice Co. Freshly Handcrafted Juice Orange Mango 946ML$7.39 • Ea
1/4 cup heavy or whipping cream0Sealtest 10% Half & Half Cream 473ML$3.16 • Ea
2 cups water0evian® natural spring water 330 mL Bottles 6 pack$8.63 • Ea
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.