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Cranberry Pork Chops with Rice Recipe

Cranberry Pork Chops with Rice Recipe

These pork chops make an easy, nutritious and—most important—delicious dinner! Best of all, they go together in minutes and look lovely enough to serve company. Keep the ingredients on hand for last-minute dinner guests. —Mary Bilyeu, Ann Arbor, Michigan
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
  • 2 tablespoons olive oil
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 tablespoon balsamic vinegar
  • 1-3/4 cups chicken broth
  • 2 cups instant brown rice
  • 1/2 cup dried cranberries


  • 1. In a large resealable plastic bag, combine the flour, salt, seasoned salt and pepper. Add pork chops, one at a time, and shake to coat. In a large skillet, cook pork in oil over medium-high heat for 4-5 minutes on each side or until juices run clear. In a small bowl, combine cranberry sauce and vinegar; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • 2. Meanwhile, in a large saucepan, bring broth to a boil. Add rice and cranberries. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand for 5 minutes or until broth is absorbed. Serve pork chops with sauce and rice. Yield: 4 servings.

Nutritional Facts

1 pork chop with 1/3 cup sauce and 3/4 cup rice equals 636 calories, 15 g fat (3 g saturated fat), 57 mg cholesterol, 981 mg sodium, 98 g carbohydrate, 5 g fiber, 27 g protein.

Reviews for Cranberry Pork Chops with Rice

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Reviewed Feb. 18, 2013

"I made this for supper tonight , it was quick and easy to make but I didn't care much for the flavor. (or lack of flavor maybe)

I prefer the Easy Cranberry Chicken recipe that is also on this web site. It takes a bit more time and effort to make but is well worth it."

Reviewed Jan. 16, 2011


Reviewed Jan. 13, 2010

"The calories are coming from the cranberry sauce, dried cranberries, and rice. Decrease the dried cranberries in the rice (and use unsweetened ones), then serve only 1/3 cup (a usual serving of rice on nutritional exchanges). One-third cup of the sauce is more than many would want, so cutting back on that to 1/4 of a cup or perhaps 3 Tablespoons, would also help. The 2 Tablespoons of oil could also be reduced greatly by using a non-stick pan with cooking spray and/or a very minimum of oil."

Reviewed Jan. 13, 2010

"Is there a healthier way to cook this? I'm watching my waistline and cutting back on calories. (Baked?)"

Reviewed Oct. 6, 2009

"Made this several times--easy and love it."

Reviewed Jan. 26, 2009

"This was a big hit for my family. Easy to make and it tasted wonderful! Would make an easy fancy meal for company!"

Reviewed Jan. 8, 2009

"This was excellent but yes sweet. Very easy. Will definitely make again."

Reviewed Nov. 21, 2008

"It might be because the cranbery sauce is probably loaded with sugar. For a healthier take, I used half the amount of sauce and replaced dried cranberries with fresh cranberries - tasted amazing!"

Reviewed Oct. 19, 2008

"Can this be right? 98 g of carbs for this recipe?"

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Wine Pairings

Light-Bodied Red Wine

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