Pork Chops With Cranberry Horseradish Sauce
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
Nutrition- 2lbs boneless sirloin pork chops
- 1(13 ounce) jar cranberry horseradish (cranberry horseradish sauce from Stonewall Kitchen ( stonewallkitchen.com)
- 1⁄3cup chili sauce
- 1⁄2cup brown sugar
- 1
- 1teaspoon garlic powder
- 1⁄2teaspoon onion powder
- 1⁄3cup flour
- 1teaspoon salt
- 1⁄2teaspoon black pepper
- 1tablespoon vegetable oil
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DIRECTIONS
- Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and onion powder. Set aside.
- Put the flour, salt, and pepper in a bag.
- Heat a large covered skillet, add the oil.
- Shake pork cutlets in the bag with flour, one at a time, and add to the skillet.
- 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.).
- Add the sauce from step one and coat the pork with it. Cover and cook on med-low for 10 minutes.
- I served with white rice and carrots.
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