Sauteed Pork & Cranberries with Mushroom Rice

Sauteed Pork & Cranberries with Mushroom Rice

Preparation Time10 mins Cooking Time15 mins Makes 4 servings

Impress with a restaurant-quality dish. Our Sauteed Pork & Cranberries With Mushroom Rice is made in a wine sauce that enhances the flavors in this pork recipe.

Ingredients List
  1. 4 bone-in pork chops or boneless
  2. 1 Tbsp. olive oil
  3. 2 Tbsp. margarine, divided
  4. 1 small onion, sliced
  5. 1 clove garlic, finely chopped
  6. 1/3 cup dried cranberries
  7. 4 Tbsp. sherry
  8. 1/4 cup heavy cream
  9. 2 cups water
  10. 1 package Knorr® Rice Sides™ - Mushroom


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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 margarine 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 margarine, 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.