Back to Cranberry-Pineapple Pork Chops

Print Options


Card Sizes

Cranberry-Pineapple Pork Chops Recipe

Cranberry-Pineapple Pork Chops Recipe

I love to serve this sauce with Christmas ham, but it's also great for a weeknight meal, like these pork chops. With a burst of flavor in every bite, these boneless chops are sure to become a family favorite. —Priscilla Gilbert, Indian Harbour Beach, Florida
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 4 boneless pork loin chops (1 inch thick and 6 ounces each)
  • 1 tablespoon canola oil
  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • 1 can (6 ounces) DOLE® Canned 100% Pineapple Juice
  • 2 tablespoons butter
  • 1/3 cup dried cranberries


  • 1. In a large skillet, cook pork in oil for 8-10 minutes on each side or until a meat thermometer reaches 160°. Meanwhile, drain pineapple, reserving juice and 3/4 cup pineapple (save remaining pineapple for another use).
  • 2. In a small saucepan, combine sugar and cornstarch. Gradually stir in pineapple juice and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter, cranberries and reserved pineapple. Serve with pork. Yield: 4 servings.

Nutritional Facts

1 each: 536 calories, 19g fat (8g saturated fat), 97mg cholesterol, 100mg sodium, 59g carbohydrate (51g sugars, 2g fiber), 33g protein .

Reviews for Cranberry-Pineapple Pork Chops

Sort By :
Reviewed Dec. 25, 2015

"I really enjoyed this quick and easy dinner for Christmas Eve before my traditional all-night gift wrapping. The only change I made was to add the entire can of pineapple. I served it with the Walnut Rice from the same issue."

Reviewed Sep. 10, 2013

"This was very quick easy and DELICIOUS! I didn't use sugar since the pineapple and dried cranberries were sweet enough. I used a little less butter, which gave the sauce a light buttery taste. I also used greek olive oil rather than canola oil to cook pork chops. Was delicious!!!"

Reviewed Dec. 12, 2012

"Absolutely delicious! Flavorful, easy to make, and can't get enough of it once I start to eat. (Look at the review from 2009...the person gave it one star and meant to give it five; don't let the lower rating scare you away.)"

Reviewed Mar. 15, 2009

"This was really great! My family really liked it and for once, I didn't have to make a special run to the store for the ingredients!"

Loading Image

Wine Pairings

Light-Bodied Red Wine

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