Penn Herb Wellness Guide
Pan-Broiled Cranberry Cutlets
Ingredients
- 4 1/4-inch-thick boneless pork loin chops
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cranberry sauce
- 1 cup barbecue sauce
- 1/2 cup dry red wine
- 1 cinnamon stick
- 1 tsp grated orange peel
- 1 Tbs olive oil
Directions
- Season pork chops with salt and pepper. Place in shallow casserole. Combine remaining ingredients in small pan. Heat to a simmer; simmer 10 minutes. Remove from heat and cool completely. Pour over pork chops. Cover and refrigerate overnight. Remove chops from marinade, discarding marinade. Panbroil chops over medium-high heat in nonstick skillet for 3-4 minutes on each side.
Recipe courtesy of the National Pork Board
Nutrition Facts
Calories 321
Calories from Fat 62 (19%)
(11%)Total Fat 7g
(7%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(17%)Cholesterol 51mg
(29%)Sodium 703mg
(17%)Potassium 607mg
Total Carbohydrate 38g
(14%)Dietary Fiber 3g
Sugars 31g
Sugar Alcohols 0g
(45%)Protein 22g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.