Nutrition News: Evening Calories
1 medium yellow onion, cut into 1/4-inch wedges
1 cup fresh or frozen cranberries
3 sprigs fresh rosemary
1 cup hard cider or apple cider
2 tablespoons unsalted butter
Preheat oven to 425 F. For spice mix: In a small bowl, mix brown sugar, mustard, 1 1/2 teaspoon salt and 1/2 teaspoon black pepper. Rub spice mix over both sides of chops. In a 12-inch cast-iron or heavy skillet, heat 1 tablespoon olive oil over medium-high heat. Add chops and cook 2-3 minutes per side or until browned. Remove chops from skillet. Add pears and onion to skillet. Cook and stir about 2 minutes or until browned. Return chops to skillet with pears and onions. Top with cranberries and rosemary. Bake about 15 minutes or until pork reaches an internal temperature of 145 F. Transfer chops and pear mixture to a platter. Cover and keep warm. For pan sauce, carefully add cider to hot skillet. Boil gently over medium heat 5 to 7 minutes or until reduced and slightly thickened, stirring to scrape up browned bits. Whisk in butter; cook and stir 1-2 minutes more to thicken. Season with salt and pepper, if needed. Spoon pan sauce over pork chops and pear mixture. Serves 4.
Per serving: 391 calories; 35 grams protein; 28 grams carbohydrate; 14 grams fat (5 grams saturated); 95 milligrams cholesterol; 5 grams fiber; 18 grams sugars; 552 milligrams sodium.
Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at email@example.com or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators writers and cartoonists, visit the Creators website at www.creators.com.