Orange-Glazed Pork Chops With Butternut Squash & Cranberries

Get in a fall frame of mind with this delightfully colorful dinner, featuring the seasonal flavors of butter squash and juicy cranberries!

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1. Heat oil in large nonstick skillet over medium heat. Add squash; cook, covered, stirring occasionally, 15 minutes, or until tender. Stir in orange juice, 2 tablespoons orange marmalade, and cranberries. Cook, uncovered, 1 minute, or until almost all liquid evaporates.

2. Meanwhile, heat large heavy skillet over medium-high heat. Sprinkle pork chops with salt and pepper; cook 3 to 4 minutes per side, or until barely pink in center (155°F).

3. Add remaining 2 tablespoons marmalade; as marmalade melts, turn chops until coated. Serve pork with squash.

Yield: 4 servings. Serving size: 1 pork chop with 1/2 cup squash mixture.

Nutrition Facts Per Serving:
Calories: 265, Carbohydrates: 23 g, Protein: 26 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 71 mg, Sodium: 209 mg, Fiber: 2 g

Exchanges per serving: 1 1/2 Fruit, 3 Meat.

Copyright Diabetic Cooking.