** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Baked Cranberry Pork Chops
Date Added:May 03, 2012
This looks like a great recipe. I think that I am going to try to make it for an up coming summer party.
1. Sprinkle chops on both sides with onion powder; set aside.
2. In a medium-size saucepan, heat cranberry sauce, brown sugar, 2 tablespoons water, ginger and nutmeg until cranberry sauce is melted, about 2 minutes.
3. Place carrots in a 2 1/2-quart casserole; arrange pork chops over carrots.
4. Spoon cranberry sauce mixture evenly over pork chops.
5. Cover and bake in preheated 375'F oven until pork is thoroughly cooked, about 45 minutes.
6. Remove chops to a serving plate; scatter carrots over chops.
7. Pour sauce remaining in casserole into a medium-size saucepan.
8. Combine cornstarch with remaining 1 tablespoon water; stir into saucepan and cook, stirring, until sauce is clear and thickened, about 2 minutes.
9. Spoon over pork chops; sprinkle with parsley flakes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Corn, Pork, Natural Sweeteners, Fructose Malabsorption, Beef, Onion allergies.
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