Pork Chops with Cranberry Sauce

Name: Pork Chops with Cranberry Sauce
Cook time: 6 min
Yield: 6

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 6

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

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Ingredients

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

Nutrients per serving

Calories 397

Protein 25 g

Carbohydrates 45 g

Fat 13 g

Cholesterol 64 mg

Sodium 76 mg

Potassium 410 mg

Phosphorus 267 mg

Calcium 23 mg

Fiber 2.7 g

Preparation

Sprinkle pepper over pork chops.
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.
Remove chops from skillet and keep warm.
In a small bowl, mix cornstarch, juice and honey until smooth.
Add to skillet, stirring to loosen browned bits.
Stir in cranberries, tarragon and parsley.
Bring mixture to a boil; cook 2 minutes longer or until thickened and bubbly.
Return pork loins to pan. Reduce heat; cover and simmer for 4 to 6 minutes or until meat thermometer reads 160° F.
Serve over hot cooked brown rice.

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Renal and renal diabetic food choices

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

Carbohydrate choices

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.

Related Tags:

Easy Fruit Pork Stove Top

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Submitted by:

DaVita renal dietitian Angela from Tennessee.

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