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Recipe tags: Easy, Fruit, Pork, Stove Top

Meats and seafood

Pork Chops with Cranberry Sauce

Recipe submitted by DaVita renal dietitian Angela from Tennessee.

Portions: 6

Serving size: 1 pork chop and 1/2-cup white rice

Ingredients

• 6 boneless pork loin chops (approximately 4 ounces each)
• 1/4 teaspoon of coarsely ground black pepper
• 2 teaspoons cornstarch
• 1 cup of cranapple juice
• 2 teaspoons of honey
• 3/4 cup dried cranberries
• 1 tablespoon fresh tarragon, minced
• 1 tablespoon fresh parsley, minced
• 3 cups hot cooked white rice  

Preparation

1. Sprinkle pepper over pork chops.
2. Coat a large nonstick skillet with cooking spray. Cook chops over medium heat for 3 to 4 minutes on each side or until lightly browned.
3. Remove chops from skillet and keep warm.
4. In a small bowl, mix cornstarch, juice and honey until smooth.
5. Add to skillet, stirring to loosen browned bits.
6. Stir in cranberries, tarragon and parsley.
7. Bring mixture to a boil; cook 2 minutes longer or until thickened and bubbly.
8. Return pork loins to pan. Reduce heat; cover and simmer for 4 to 6 minutes or until meat thermometer reads 160° F.
9. Serve over white rice. 

Nutrients per serving

• Calories: 406
• Protein: 27 g
• Carbohydrate: 43 g
• Fat: 14 g
• Cholesterol: 78 mg
• Sodium: 75 mg
• Potassium: 435 mg
• Phosphorus: 270 mg
• Calcium: 29 mg
• Fiber: 1.4 g

Renal   and Renal Diabetic Food Choices

• 3 meat
• 1-1/2 starch
• 1 fruit, low potassium
• 1/2 high calorie

Carbohydrate Choices

•   3

Helpful Hints

• Prepare rice while pork chops are browning.
• Adjust pepper to taste.
• For a lower protein diet, reduce the pork chop portion to match your meal plan.

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