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

Cranberry-Orange Pork Chops Recipe

Read Reviews (7)
4.43 7
Publisher Photo
Have a great meal with this mouthwatering recipe from Margaret Wilson of Hemet, California. “My family loves the taste of these moist and spicy pork chops,” she says. “In a pinch, I've substituted diced drained peaches for the mandarin oranges with equally delicious results.”
TOTAL TIME: Prep/Total Time: 25 min
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

1 pork chop with about 2 tablespoons cranberry mixture equals 288 calories, 12 g fat (4 g saturated fat), 82 mg cholesterol, 226 mg sodium, 11 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 5 lean meat, 1/2 fruit, 1/2 fat.

Directions

  1. Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil on both sides.
  2. 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.
Originally published as Cranberry-Orange Pork Chops in Simple & Delicious November/December 2007, p24

Nutritional Facts

1 pork chop with about 2 tablespoons cranberry mixture equals 288 calories, 12 g fat (4 g saturated fat), 82 mg cholesterol, 226 mg sodium, 11 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 5 lean meat, 1/2 fruit, 1/2 fat.

Light-Bodied Red Wine

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

Reviews for Cranberry-Orange Pork Chops(7)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 5, 2013

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.

MY REVIEW
Reviewed Jun. 21, 2013

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.

MY REVIEW
Reviewed Mar. 28, 2012

Love the cranberry-orange combo! They were nice and juicy. I'll deffinately make them again (and take the leftovers for lunch tomorrow!)

MY REVIEW
Reviewed Dec. 15, 2010

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 night

meal! I most always find that swapping the appropriate cut of chicken in most all quick preparation pork recipes yields terrific results!

MY REVIEW
Reviewed Jul. 15, 2010

this is a great pork chop recipe i will add it to my recipe box to keep making

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