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Pork Chops with Rice and Cranberries

Pork Chops with Rice and Cranberries
  • Prep 20 min
  • Total 45 min
  • Ingredients 8
  • Servings 4
Sweetened dried cranberries add a lively flavor twist to this herbed pork chop skillet supper.
Updated May 20, 2013

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

  • 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 Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
70
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.
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