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Sauteed Pork & Cranberries with Mushroom Rice

  • Cooking Time

    mins
  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

  • 4 bone-in pork chops or boneless
  • 1 Tbsp. olive oil
  • 2 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 small onion, sliced
  • 1 clove garlic, finely chopped
  • 1/3 cup dried cranberries
  • 4 Tbsp. sherry
  • 1/4 cup heavy cream
  • 2 cups water
  • 1 package Knorr® Rice Sides™ - Mushroom
  • 1 Season pork, if desired, with salt and ground black pepper.
  • 2 Heat olive oil in 12-inch skillet over medium-high heat and cook pork, turning once, 8 minutes or until pork is done; remove and set aside.
  • 3 Melt 1 tablespoon Spread in same skillet over medium heat and cook onion and garlic 7 minutes or until onion is lightly browned. Stir in cranberries and 3 tablespoons sherry and boil 1 minute. Stir in cream and return pork to skillet and heat through.
  • 4 Meanwhile, bring water, remaining 1 tablespoon Spread, remaining 1 tablespoon sherry and Lipton ® Rice Sides ™ - Mushroom to a boil in 2-quart saucepan over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender. Serve Rice with pork chops and garnish, if desired, with chopped fresh parsley.