These tender, juicy pork chops with their sweet sauce and hint of maple syrup are company-special, but quick and easy enough for weeknights. Serve with rice or roasted potato wedges. —Heather Bates, Athens, Maine
- 6 boneless pork loin chops (5 ounces each)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 1 can (14 ounces) whole-berry cranberry sauce
- 1/3 cup grape jelly
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1/3 cup maple syrup
- Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in butter. Remove and keep warm.
- In the same skillet, combine the cranberry sauce, jelly, ketchup and soy sauce; cook and stir until blended. Return chops to the pan; drizzle with syrup. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Yield: 6 servings.
Originally published as Cranberry-Maple Pork Chops in Simple & Delicious October/November 2010, p35
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Cranberry-Maple Pork Chops
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review