Pork Chops With Cranberry Horseradish Sauce |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I don't usually like to use recipes that you have to buy specific brand ingredients, but I had the Cranberry Horseradish Sauce on hand, and I created this recipe with it. If you don't want to buy the Stonewall Kitchen, I'm sure you can combine whole cranberry sauce and 2-3T of horseradish (to taste). Because RZ does not find this ingredient, it is not included in the calories - it is about an additonal 50 calories a serving (although more for the whole dish, you are probably only eating about 1 T of the sauce). Ingredients:
2 lbs boneless sirloin pork chops |
1 (13 ounce) jar cranberry horseradish (cranberry horseradish sauce from stonewall kitchen ( stonewallkitchen.com) |
1/3 cup chili sauce |
1/2 cup brown sugar |
1 tablespoon dijon mustard (or deli-style) |
1 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/3 cup flour |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 tablespoon vegetable oil |
Directions:
1. Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and onion powder. Set aside.
2. Put the flour, salt, and pepper in a bag.
3. Heat a large covered skillet, add the oil.
4. Shake pork cutlets in the bag with flour, one at a time, and add to the skillet.
5. Brown pork on both sides, 2-3 minutes. (I barely had enough room for the 2lbs of pork cutlets - there were about 8 of them - in my 14 skillet, so you may need to do this in batches.).
6. Add the sauce from step one and coat the pork with it. Cover and cook on med-low for 10 minutes.
7. I served with white rice and carrots.
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