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4 (4 ounce) boneless pork chops
1 (8 ounce) bottle reduced-calorie Catalina French dressing
1 package dry onion soup mix
1 (16 ounce) can whole cranberry sauce
In large nonstick skillet, brown pork chops on one side over medium-
high heat. In a medium bowl, stir together remaining ingredients to
mix well. Turn chops; pour cranberry mixture over chops in skillet,
bring to a boil. Lower heat, cover and simmer for 10 minutes, until
chops are just done and still tender.
Serve with rice or noodles, if desired.
Yield: 4 servings.
1 (8 ounce) bottle reduced-calorie Catalina French dressing
1 package dry onion soup mix
1 (16 ounce) can whole cranberry sauce
In large nonstick skillet, brown pork chops on one side over medium-
high heat. In a medium bowl, stir together remaining ingredients to
mix well. Turn chops; pour cranberry mixture over chops in skillet,
bring to a boil. Lower heat, cover and simmer for 10 minutes, until
chops are just done and still tender.
Serve with rice or noodles, if desired.
Yield: 4 servings.
