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Sprinkle pork chops with pepper. in a large skillet coated with cooking spray, brown chops on both sides over medium-high heat. Combine cranberry sauce and mustard, spoon over chops. Reduce heat, cover and cook for 6-8 minutes or until a meat thermometer reads 160.
Remove chops and keep warm. Add cranberries and vinegar to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduc ed to about 1/2 cup. Serve with chops.
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Serving Size: 1 recipe (1050g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 1351 | ||
Calories from Fat: 385 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.8g | 57 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 19.2g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 455mg | 140 % | |
Sodium 2170mg | 75 % | |
Potassium 4636.1mg | 122 % | |
Total Carbohydrate 39.6g | 12 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 37.1g | ||
Protein 205g | 293 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1351
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