1 Tbsp. H-E-B Canola Oil
1/2 lb. small red potatoes, washed and quartered
1/2 sweet onion, thinly sliced
4 thick center cut pork chops
2 Tbsp. BBQ sauce
1/4 c. Central Market Cranberry & Orange Chutney
Pour oil into large nonstick skillet and bring to Medium heat
Add potatoes and cook 8 minutes. Add onion and sauté 2 minutes. Transfer onions and potatoes to paper towels to remove excess oil.
In same skillet, cook pork chops 8 minutes per side.
Return potatoes and onions to skillet with pork chops. Toss pork chops and veggies in BBQ sauce and chutney. Warm through and serve.
Calories: 306, Total Fat: 16g, Saturated Fat: 4.5g, Sodium: 81mg, Carbohydrates: 12g, Dietary Fiber: 1g, Protein: 25g