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 Centre Chops 4 Pieces ~500G$6.83 • Ea
1 Tbsp. olive oil0Apetina Feta Black Olive Oil Herb 100G$3.49 • Ea
2 Tbsp. Becel® Buttery Taste margarine*, divided0Becel Margarine Salt Free 907G$6.47 • Ea
1 small onion, sliced0Onions Vidalia 1EA$1.75 • Ea
1 clove garlic, finely chopped0Garlic (3PK)$2.69 • Ea
1/3 cup dried cranberries0Ocean Spray Craisins Dried Cranberries Original 170g$3.19 • Ea
4 Tbsp. orange juice, divided0Compliments Juice Orange (10PK) 200ML$5.71 • Ea
1/4 cup heavy or whipping cream0Natrel Half & Half 10% Cream 1L$3.66 • Ea
2 cups water0Evian Spring Water Natural 1.5L$2.53 • 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.