I originally found this recipe of the September issue of Parents magazine. It was very good. Unfortunately I did not have the foresight to take a picture before consumption… maybe when I reheat the leftovers I’ll see if I can manage some presentation… depending if a certain toddler is around to distract me.
I was unable to find the rice blend they recommended (I found the brand, just not that flavor), so I substituted Vigo White and Wild Rice.
Was the recipe easy to follow?
Yes! It was very easy. Just a few simple ingredients (only 1 measurement, since I eyeball’ed the oil). And just a few dirty dishes: 1 pan for the rice, a skillet for the pork chops, a measuring cup, a spatula, and a spoon. Oh, and I guess a knife and cutting board for the onion, but I did that the night before.
Did the dish taste good?
Yes, it was very very good. Good fall flavor. The rice was excellent. I will probably get that to go with other dishes again. Love the cranberries with a hint of orange on the pork chops.
Would you make it again?
Most definitely. It is a really quick but hearty weeknight meal. I basically put the rice on to cook, and then started the rest. It took a total of about 25 minutes. Bonus!!
Cranberry Pork Chops
1 package (5.4 ounce) Near East Whole Grain Blends, Roasted Pecan & Garlic (or other rice blend)
1 tablespoon vegetable oil
1 medium yellow onion, halved and sliced
4 boneless pork-loin chops, cut 1 inch thick
Salt and pepper
1 can (16 ounce) whole cranberry sauce
1/4 cup orange juice
1. Cook whole-grain blend (a mixture of brown rice and pearled wheat) according to the package directions.
2. In a large skillet, heat oil over medium-high. Add onion and cook until tender, about 4 minutes. Season pork chops with salt and pepper and add to skillet. Cook until browned on both sides, about 4 minutes.
3. Stir cranberry sauce and orange juice into skillet. Head just to a boil. Reduce heat to low and simmer, covered, 5 to 7 minutes more. Serve pork with whole grains and fruit sauce.