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Pork Chops with Cranberries Recipe

Pork Chops with Cranberries Recipe photo by Taste of Home

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This meal is a proven winner to fix. I never have leftovers. I farm with my dad and brother, but in my spare time I love to work in the garden, play with my beagles and make crafts.

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Pork Chops with Cranberries Recipe

Prep: 30 min. Cook: 35 min.

Yield: 8 Servings

30 35 65

Ingredients

1-1/2 cups sugar
1-3/4 cups water, divided
1 package (12 ounces) fresh or frozen cranberries
1/2 cup KC Masterpiece®

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Bold BBQ Sauce

KC Masterpiece Original BBQ Sauce is great with all types of meat and in favorite sides like beans, casseroles and more.

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8 bone-in pork loin chops (1/2 to 3/4 inch thick and 8 ounces each)
Salt and pepper to taste
2 tablespoons canola oil
2 tablespoons cornstarch
1/4 cup cold water

Directions

In a large saucepan, combine sugar and 1-1/2 cups water. Cook and stir over medium heat until the sugar is dissolved. Bring to a boil; boil, uncovered, for 5 minutes. Add cranberries; cook 5 minutes longer or until the berries pop. Skim off foam if necessary. Stir in barbecue sauce and remaining water; set aside.
Season pork chops with salt and pepper. In a large skillet over medium heat, brown chops on both sides in oil; drain. Pour the cranberry sauce over chops. Cover and simmer for 35-40 minutes or until a meat thermometer reads 160°. Remove chops and keep warm.
Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops. Yield: 8 servings.

Editor's Note: One 16-ounce can of whole-berry cranberry sauce may be substituted for the sugar, cranberries and 1-1/2 cups water. Combine cranberry sauce with the barbecue sauce and 1/4 cup water; use as directed in recipes.

Originally published as Cranberry Pork Chops in Country October/November 2000, p49

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Pork Chops with Cranberries

Pork Chops with Cranberries

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Reviewed on May. 05, 2011 by pastagrammie

We really enjoyed this.I used frozen cranberries and a mix of barbecue sauces,sweet with tangy.pretty tasty.It's a keeper.

Reviewed on Mar. 16, 2008 by SusanMarie1956

This looks great! You always know that when meat is in a slow cooker, The Meat WILL BE TENDER... ;-)

Susan

Reviewed on Feb. 13, 2008 by mkmac1592

Try this too!

Cranberry Pork Roast

1 (2.5 pound) boneless rolled pork loin roast..

1 (16 ounce) can jellied cranberry sauce..

1/2 cup sugar..

1/2 cup cranberry juice..

1 teaspoon dry mustard..

1/4 teaspoon ground cloves..

2 tablespoons cornstarch..

2 tablespoons cold water..

salt to taste.....

Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.