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Simple to make, impressive to guests. This dish is easy enough for a weekday meal and works well for weekend guests. Serve with a simple green salad and glazed carrots.

Pan-Broiled Cranberry Cutlets

4 boneless pork loin chops, 1/4-inch-thick

1 teaspoon salt
1/2 teaspoon black pepper
1 cup cranberry sauce
1 cup barbecue sauce
1/2 cup dry red wine
1 cinnamon stick
1 teaspoon grated orange peel
1 tablespoon olive oil

1. Season pork chops with salt and pepper. Place in shallow casserole.
2. Combine remaining ingredients in small pan. Heat to a simmer; simmer 10 minutes. Remove from heat and cool completely. Pour over pork chops. Cover and refrigerate overnight.
3. Remove chops from marinade, discarding marinade.
4. Brown chops over medium-high heat in nonstick skillet for 3 to 4 minutes on each side.

Serves 4.

Nutrition Facts
Calories 229 calories
Protein 24 grams
Fat 10 grams
Sodium 326 milligrams
Cholesterol 66 milligrams

Recipe provided courtesy of Pork, The Other White Meat.