- 6 boneless pork loin chops (1/2 inch thick and 6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1/2 cup chicken broth
- 1 can (11 ounces) mandarin oranges, drained
- 1/3 cup dried cranberries
- 1/4 teaspoon ground allspice
- 1/4 teaspoon paprika
- Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil on both sides.
- Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°. Yield: 6 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Cranberry-Orange Pork Chops
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"I make this recipe every fall. The only thing that I do different is add an extra can of mandarin oranges just before serving. I find that for me the first can tends to break down into a sauce which we really like! But its a great recipe."
"These pork chops were delicious! I didn't have chicken broth so used water, and I found that it was just fine -- the juices from the pork made it flavorful. I do think it would be a bit more so with chicken broth so will be sure to use that next time and see for sure. I served this with mashed potatoes and mixed vegetables and will definitely make it again. It's always nice to have a new recipe for boneless pork chops."
"Love the cranberry-orange combo! They were nice and juicy. I'll deffinately make them again (and take the leftovers for lunch tomorrow!)"
"Because my family does not eat pork, I will substitute chops with boneless, skinless chicken breasts! Perhaps a bit of fresh squeezed lemon juice to finish before serving will make it a wonderful, light, bright flavored week nightmeal! I most always find that swapping the appropriate cut of chicken in most all quick preparation pork recipes yields terrific results!"
"this is a great pork chop recipe i will add it to my recipe box to keep making"