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Pork Chops with Rice and Cranberries

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Pork Chops with Rice and Cranberries
  • Prep 20 min
  • Total 45 min
  • Ingredients 8
  • Servings 4
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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 Information

330 Calories, 8g Total Fat, 27g Protein, 37g Total Carbohydrate, 11g Sugars

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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