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Cranberry-Orange Pork Chops

 Cranberry-Orange Pork Chops
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.”
6 ServingsPrep/Total Time: 25 min


  • 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.
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.

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Cranberry-Orange Pork Chops (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.