Sauteed Pork & Cranberries with Mushroom Rice
Temps & Portions
25 minutes temps de préparation =
10 minutes préparation +
15 minutes cuisson
4 boneless pork chops, 3/4-inch (1.9 cm) thick0Du Breton Pork Loin Centre Chops Boneless ~ 370G$10.80 • Chq
1 Tbsp. olive oil0Christie Triscuit Rosemary Olive Oil 225G$3.88 • Chq
2 Tbsp. Becel® Buttery Taste margarine*, divided0Becel Margarine Salt Free 907G$6.47 • Chq
1 small onion, sliced0Onions Yellow Small Bulk ~1LB$2.15 • lb
1 clove garlic, finely chopped0Summer Fresh Hummus Roasted Garlic 227G$4.31 • Chq
1/3 cup dried cranberries0Organically Yours Dried Cranberries Gluten Free 200G$6.79 • Chq
4 Tbsp. orange juice, divided0Compliments 100% Pure Juice Orange Lots of Pulp 1.75L$3.23 • Chq
1/4 cup heavy or whipping cream0Sealtest Cream Half & Half 10% 1L$4.31 • Chq
2 cups water0Evian Spring Water 1.5L$2.69 • Chq
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.