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Cranberry-Pineapple Pork Chops

 Cranberry-Pineapple Pork Chops
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
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 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) unsweetened pineapple juice
  • 2 tablespoons butter
  • 1/3 cup dried cranberries

Directions

  • 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).
  • 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 pork chop with 3/4 cup sauce equals 536 calories, 19 g fat (8 g saturated fat), 97 mg cholesterol, 100 mg sodium, 59 g carbohydrate, 2 g fiber, 33 g protein.

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Cranberry-Pineapple Pork Chops (continued)

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