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Pork Chops with Rice and Cranberries

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Pillsbury Kitchens
Updated May 20, 2013
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Sweetened dried cranberries add a lively flavor twist to this herbed pork chop skillet supper.

Pork Chops with Rice and Cranberries

  • Prep Time 20 min
  • Total 45 min
  • Ingredients 8
  • Servings 4
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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

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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