Cranberry-Maple Pork Chops Recipe
Cranberry-Maple Pork Chops Recipe photo by Taste of Home

Cranberry-Maple Pork Chops Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 415 calories, 12g fat (5g saturated fat), 78mg cholesterol, 495mg sodium, 49g carbohydrate (39g sugars, 1g fiber), 28g protein


  1. Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in butter. Remove and keep warm.
  2. 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

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Reviewed Jan. 8, 2013

"I made this for my parents a few weeks ago and they just loved it. They ask for it every other week. I love the cranberry/maple glaze! This is a keeper!"

Reviewed Nov. 19, 2012

"so good on chicken as well"

Reviewed Oct. 18, 2012

"My family loved it!!"

Reviewed Jan. 28, 2012

"Delicious. My finicky husband even liked it. The only change I made was I only had the Jellied Cranberry Sauce on hand so I used it and added a half cup of dried cranberries. I believe I'll do the same next time I make it. Enough left over for another meal. Iserved it with frozen corn and rice. I added some of the sauce to the leftover rice to keep it moist. I used 4 pork chops instead of six but kept the rest of the ingredients the same quantities."

Reviewed Nov. 9, 2011

"I made the dish with only one change. I added the Maple Syrup to the mixture rather than drizzling the chops. Excellent! I also used thick center cut chops and the meat was tender and moist cooked according to the recipe. We will use this again and again, both for a family meal and dinner parties."

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