Sauteed Pork & Cranberries with Mushroom Rice

Temps & Portions
4 servings
25 minutes temps de préparation =
10 minutes préparation +
15 minutes cuisson
  • 4 boneless pork chops, 3/4-inch (1.9 cm) thick
    Du Breton Pork Loin Centre Chops Boneless ~ 370G
    $10.80 • Chq
  • 1 Tbsp. olive oil
    Christie Triscuit Rosemary Olive Oil 225G
    $3.88 • Chq
  • 2 Tbsp. Becel® Buttery Taste margarine*, divided
    Becel Margarine Salt Free 907G
    $6.47 • Chq
  • 1 small onion, sliced
    Onions Yellow Small Bulk ~1LB
    $2.15 • lb
  • 1 clove garlic, finely chopped
    Summer Fresh Hummus Roasted Garlic 227G
    $4.31 • Chq
  • 1/3 cup dried cranberries
    Organically Yours Dried Cranberries Gluten Free 200G
    $6.79 • Chq
  • 4 Tbsp. orange juice, divided
    Compliments 100% Pure Juice Orange Lots of Pulp 1.75L
    $3.23 • Chq
  • 1/4 cup heavy or whipping cream
    Sealtest Cream Half & Half 10% 1L
    $4.31 • Chq
  • 2 cups water
    Evian 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.