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Cranberry-Kissed Pork Chops For 2

 Cranberry-Kissed Pork Chops For 2
"I like to serve this quick entree over golden cooked noodles or fluffy white rice." —Betty Nichols, Eugene, Oregon
2 ServingsPrep/Total Time: 25 min.


  • 2 boneless pork loin chops (5 ounces each)
  • Dash coarsely ground pepper
  • 2 tablespoons jellied cranberry sauce
  • 1-1/2 teaspoons stone-ground mustard
  • 1 tablespoon dried cranberries
  • 2 teaspoons raspberry vinegar


  • Sprinkle pork chops with pepper. In a large skillet coated with
  • cooking spray, brown chops on both sides over medium-high heat.
  • Combine cranberry sauce and mustard; spoon over chops. Reduce heat;
  • cover and cook for 6-8 minutes or until a meat thermometer reads
  • 160°.
  • Remove chops and keep warm. Add cranberries and vinegar to skillet,
  • stirring to loosen browned bits from pan. Bring to a boil; cook
  • until liquid is reduced to about 3 tablespoons. Serve with chops.
  • Yield: 2 servings.
Nutritional Facts: 1 pork chop with about 1 tablespoon sauce equals 232 calories, 8 g fat (3 g saturated fat), 68 mg cholesterol, 120 mg sodium, 11 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

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Cranberry-Kissed Pork Chops For 2 (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.