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Pork Chops with Cranberries

 Pork Chops with Cranberries
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.
8 ServingsPrep: 30 min. Cook: 35 min.


  • 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


  • 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.
  • 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.
  • Combine cornstarch and cold water until smooth; add to skillet. Bring
  • to a boil; cook and stir for 2 minutes or until thickened. Serve

2 of 2

Pork Chops with Cranberries (continued)

Directions (continued)

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