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|
|Calories from Fat: 385 (28%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1351
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