MENU
  • Pinterest
    0
  • Print
    5
  • Save
    111
  • Facebook
    0
  • Email
    0

Pork Chops with Rice and Cranberries

  • Prep 20 min
  • Total 45 min
  • Servings 4

Sweetened dried cranberries add a lively flavor twist to this herbed pork chop skillet supper. MORE + LESS -

Ingredients

4
(1/2-inch-thick) bone-in pork chops
1/4
teaspoon dried marjoram leaves
1/4
teaspoon coarse ground black pepper
1
(4.3-oz.) pkg. long grain and wild rice mix with herbs
1
cup water
2/3
cup apple juice
1/4
cup sweetened dried cranberries
1 1/2
cups frozen cut green beans

Steps

Hide Images
  • 1
    Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Sprinkle both sides of pork chops with marjoram and pepper. Place in skillet; brown on both sides. Remove pork chops from skillet; cover to keep warm.
  • 2
    In same skillet, combine rice, seasoning packet from rice mix, water and apple juice; mix well. Bring to a boil. Reduce heat to low; cover and cook 25 minutes.
  • 3
    Stir in cranberries and green beans. Return to a boil. Place pork chops over mixture. Cover; cook over medium heat for 4 to 6 minutes or until pork is no longer pink and rice and beans are tender.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
3g
15%
Cholesterol
65mg
22%
Sodium
390mg
16%
Total Carbohydrate
37g
12%
Dietary Fiber
2g
8%
Sugars
11g
Protein
27g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

Comment