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Cranberry-Kissed Pork Chops Recipe

Cranberry-Kissed Pork Chops Recipe

"I like to serve this quick, creative entree over golden cooked noodles or fluffy white rice." Betty Nichols, Eugene, Oregon
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings

Ingredients

  • 6 boneless pork loin chops (5 ounces each)
  • 1/4 teaspoon coarsely ground pepper
  • 1/3 cup jellied cranberry sauce
  • 4-1/2 teaspoons stone-ground mustard
  • 3 tablespoons dried cranberries
  • 2 tablespoons raspberry vinegar

Directions

  • 1. Sprinkle pork chops with pepper. Brown chops on both sides over medium-high heat in a large skillet coated with cooking spray. Combine cranberry sauce and mustard; spoon over chops. Reduce heat; cover and cook for 4-6 minutes or until a thermometer reads 145°.
  • 2. Remove chops and let stand for 5 minutes. Add cranberries and vinegar to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Serve with chops. Yield: 6 servings.

Nutritional Facts

1 pork chop with about 1 tablespoon sauce equals 229 calories, 8 g fat (3 g saturated fat), 68 mg cholesterol, 119 mg sodium, 10 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Reviews for Cranberry-Kissed Pork Chops

Sort By :
MY REVIEW
Reviewed Aug. 21, 2014

"I used bone-in pork chops (because that's what I had in the freezer) and a raspberry-balsamic vinegar. My husband and I were both pleased with the results. I may make more sauce next time, but that's just because I like a lot of sauce. The amount in the original recipe was fine with my husband."

MY REVIEW
Reviewed Dec. 12, 2012

"Am I missing something? The recipe calls for 2 tablespoons of vinegar and 3 tablespoons of dried cranberries and then reduce that down to 1/2 cup?!?!? Where is the liquid coming from? I made this but no where near the liquid for 1/2 cup reduced. The flavor was still good and I will make it again, but would like to know the actual amount of liquid for the sauce."

MY REVIEW
Reviewed Nov. 15, 2012

"This was pretty good. The raspberry flavor came through more than the cranberry - for me anyway. I doubled the sauce ingredients cause we apparently like things a little more saucy than most. It didn't really reduce much for me, but it was a good enough consistency."

MY REVIEW
Reviewed Feb. 1, 2012

"We did not care for this at all."

MY REVIEW
Reviewed Oct. 19, 2009

"This gets a 5 star rate. I fixed it for dinner tonight and it was absolutely delicious. I will fix it again and again!!!!"

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Wine Pairings

Light-Bodied Red Wine

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