I just found the perfect use for my leftover cranberry sauce and boneless pork chops: this balanced dinner of sautéed pork cutlets.

I'll pan-fry some pork chops, then deglaze the pan with a combination of cranberries and port wine, for a sauce that's both sweet and tart.

The result? A mouthwatering meal that's full of flavor, not fat. Want to see the recipe? Then read more.

Pork Cutlets With Cranberry Port Sauce
From Woman's Day
Pork Cutlets With Cranberry Port Sauce

Ingredients

8 boneless pork chops (1 1/4 lb), each about 1/2 in. thick
2 tsp minced fresh rosemary
1/4 tsp each salt and pepper
1 Tbsp olive oil
3/4 cup Port wine
1 cup whole cranberry sauce

Directions

  1. Season pork on both sides with rosemary, salt and pepper. Heat oil in large nonstick skillet over medium-high heat.
  2. Add pork to skillet in batches; cook, turning once, 2 minutes or until browned and cooked through. Remove pork to plate; cover.
  3. Add wine and cranberry sauce to skillet; cook, whisking, about 2 minutes until sauce is slightly thickened. Spoon over pork.

Serves 8.

Nutritional information per serving: Calories 377, Fat 12g, Saturated fat 4g, Cholesterol 91mg, Sodium 253mg, Total carbohydrate 34g, Dietary fiber 1g, Protein 29g

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