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) thick0Maple Leaf Pork Boneless Loin Centre & Rib Chops 900G$17.62 • Ea
1 Tbsp. olive oil0Becel Margarine With Olive Oil 907G$6.92 • Ea
2 Tbsp. Becel® Buttery Taste margarine*, divided0Becel Margarine With Olive Oil 907G$6.92 • Ea
1 small onion, sliced0Fresh Gourmet Garlic Pepper Crispy Onions Fresh Gourmet Garlic Pepper Crispy Onions Crunchy Toppings (1PK)$3.99 • Ea
1 clove garlic, finely chopped0Fresh Gourmet Garlic Pepper Crispy Onions Fresh Gourmet Garlic Pepper Crispy Onions Crunchy Toppings (1PK)$3.99 • Ea
1/3 cup dried cranberries0Great Value Dried Cranberries 200G$4.84 • Ea
4 Tbsp. orange juice, divided0Great Value Orange Juice 1L$1.22 • Ea
1/4 cup heavy or whipping cream0Neilson 10% Half & Half Cream 1L$4.00 • Ea
2 cups water0evian® natural spring water bottle 1.5L$3.54 • 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.