Quick Cranberry Pork Chops Recipe

Quick Cranberry Pork Chops Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Dried cranberries add a touch of sweetness-and autumn appeal-to this skillet supper. Don't have pork chops on hand? Use four boneless skinless chicken bread halves instead.

This recipe is:

Quick

[X]

Rate Quick Cranberry Pork Chops Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Quick Cranberry Pork Chops Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
2 tablespoons butter
1 cup chicken broth, divided
1/2 teaspoon dried rosemary, crushed
1/4 cup sliced green onions
1/4 cup dried cranberries
1/8 teaspoon pepper
3 teaspoons cornstarch
Hot cooked rice

Directions

In a large skillet, brown the pork chops in butter for 3 minutes on each side. Add 1/2 cup broth and rosemary. Reduce heat; cover and simmer for 5 minutes or until a meat thermometer reaches 160°. Remove chops to a serving dish and keep warm.
In the same skillet, add the onions, cranberries and pepper. In a small bowl, whisk cornstarch and remaining broth until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 167 calories, 10 g fat (5 g saturated fat), 43 mg cholesterol, 311 mg sodium, 9 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Cranberry Pork Chops in Taste of Home Meals in Minutes Calendar Annual 2002, p9