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Add a photoInteresting combination of peanuts and cranberry that is sure to surprise you. If you have a recipe for homemade cranberry sauce, go ahead and use it in place of the canned.
Ingredients
- 1 Large Egg, Beaten
- 1 Cup Dry-Roasted Peanuts, Minced
- 4 Each Boneless Pork Loin Chops (About 1 Lb.)
- 2 Tbsp. Butter
- 16 Oz. Can Whole Cranberry Sauce
- 2 Tbsp. Dijon Mustard
Directions
- Heat oven to 375°F. Place beaten egg and peanuts in separate small shallow bowls.
- Dip pork in egg; press each side of pork into peanuts. Melt butter in large non-stick skillet over medium-high heat. Add pork to skillet; cook 4 minutes or until golden brown, turning once.
- Place pork on rimmed baking sheet; bake 10 minutes or until internal temperature reaches 150°F.
- Meanwhile, place cranberry sauce and Dijon mustard in medium saucepan over medium heat; cook 1 to 2 minutes or until warm. Serve pork with cranberry sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 309 | |
| Calories from Fat 76 | 25% |
| Total Fat 8.6g | 11% |
| Saturated Fat 4.45g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 191mg | 8% |
| Potassium 137mg | 4% |
| Total Carbs 54.38g | 15% |
| Dietary Fiber 1.6g | 5% |
| Sugars 52.66g | 35% |
| Protein 5.96g | 10% |
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