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Pork Chops with Cranberry Sauce Recipe

Pork Chops with Cranberry Sauce Recipe photo by Taste of Home

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Moist and tender pork chops are treated to a sweet, light cranberry glaze in this weeknight-friendly entree. It's one of my husband's favorite recipes, and it's quite suitable for company, too. —Stephanie Homme, Baton Rouge, Louisiana

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Diabetic Friendly

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Pork Chops with Cranberry Sauce Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

6 boneless pork loin chops (4 ounces each)
1/4 teaspoon coarsely ground pepper
1/8 teaspoon salt
2 teaspoons cornstarch
1 cup cranberry-apple juice
2 teaspoons honey
3/4 cup dried cranberries
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley
3 cups hot cooked brown rice

Directions

Sprinkle pork chops with pepper and salt. In a large nonstick skillet coated with cooking spray, cook chops over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm.
In a small bowl, combine the cornstarch, juice and honey until smooth. Add to pan, stirring to loosen browned bits. Stir in the cranberries, tarragon and parsley. Bring to a boil; cook 2 minutes longer or until thickened and bubbly.
Return pork to the pan. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with rice. Yield: 6 servings.

Nutritional Facts 1 pork chop with 3 tablespoons sauce and 1/2 cup rice equals 336 calories, 7 g fat (3 g saturated fat), 55 mg cholesterol, 92 mg sodium, 43 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fruit.

Originally published as Pork Chops with Cranberry Sauce in Light & Tasty October/November 2007, p15

Light-Bodied Red Wine

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

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Pork Chops with Cranberry Sauce

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Reviewed on Dec. 29, 2012 by campergramma

I was certain I had fresh tarragon in the house and turned out I didn't, so I used fresh parsley and dried tarragon. I think fresh would have improved the flavor. I'd use a bit more of both spices. I also think the cooking time is slightly off. I prefer a "browner" pork chop, so I'd do the initial browning for more than "3-4 minutes on each side." I served with a side of roasted vegetables and didn't bother with the rice. It's a very good flavor; the cranberry was, I believe, nicely noticeable throughout the pork. Not overpowering - but very pleasant. I will definitely make this again. Thanks for submitting Stephanie!