Pork Chops with Cranberries Recipe
Pork Chops with Cranberries Recipe photo by Taste of Home

Pork Chops with Cranberries Recipe

Publisher Photo
This meal is a proven winner to fix. I never have leftovers. I farm with my dad and brother, but in my spare time I love to work in the garden, play with my beagles and make crafts.
TOTAL TIME: Prep: 30 min. Cook: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 35 min.
MAKES: 8 servings

Ingredients

  • 1-1/2 cups sugar
  • 1-3/4 cups water, divided
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1/2 cup barbecue sauce
  • 8 bone-in pork loin chops (1/2 to 3/4 inch thick and 8 ounces each)
  • Salt and pepper to taste
  • 2 tablespoons canola oil
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Directions

  1. In a large saucepan, combine sugar and 1-1/2 cups water. Cook and stir over medium heat until the sugar is dissolved. Bring to a boil; boil, uncovered, for 5 minutes. Add cranberries; cook 5 minutes longer or until the berries pop. Skim off foam if necessary. Stir in barbecue sauce and remaining water; set aside.
  2. Season pork chops with salt and pepper. In a large skillet over medium heat, brown chops on both sides in oil; drain. Pour the cranberry sauce over chops. Cover and simmer for 35-40 minutes or until a meat thermometer reads 160°. Remove chops and keep warm.
  3. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops. Yield: 8 servings.
Editor's Note: One 16-ounce can of whole-berry cranberry sauce may be substituted for the sugar, cranberries and 1-1/2 cups water. Combine cranberry sauce with the barbecue sauce and 1/4 cup water; use as directed in recipes.
Originally published as Cranberry Pork Chops in Country October/November 2000, p49

Light-Bodied Red Wine

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

Reviews for Pork Chops with Cranberries

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 5, 2011

"We really enjoyed this.I used frozen cranberries and a mix of barbecue sauces,sweet with tangy.pretty tasty.It's a keeper."

MY REVIEW
Reviewed Mar. 16, 2008

"This looks great! You always know that when meat is in a slow cooker, The Meat WILL BE TENDER... ;-)Susan"

MY REVIEW
Reviewed Feb. 13, 2008

"Try this too!  

Cranberry Pork Roast
1 (2.5 pound) boneless rolled pork loin roast..
1 (16 ounce) can jellied cranberry sauce..
1/2 cup sugar..
1/2 cup cranberry juice..
1 teaspoon dry mustard..
1/4 teaspoon ground cloves..
2 tablespoons cornstarch..
 2 tablespoons cold water..
salt to taste.....
 
Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove roast and keep warm. Skim fat from juices; measure 2 cups, adding water if necessary, and pour into a saucepan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste; stir into gravy. Cook and stir until thickened. Season with salt. Serve with sliced pork.
"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT