Pork Chops with Cranberry Pan Sauce Recipe
Pork Chops with Cranberry Pan Sauce Recipe photo by Taste of Home
Next Recipe

Pork Chops with Cranberry Pan Sauce Recipe

Read Reviews
4 5 4
Publisher Photo
Moist and tender pork chops are treated to a sweet, light cranberry glaze in this weeknight-friendly entree. It's one of my husband's favorite recipes, and it's quite suitable for company, too. —Stephanie Homme, Baton Rouge, Louisiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 6 boneless pork loin chops (4 ounces each)
  • 1/4 teaspoon coarsely ground pepper
  • 3/4 teaspoon salt
  • 2 teaspoons cornstarch
  • 1 cup cranberry-apple juice
  • 2 teaspoons honey
  • 3/4 cup dried cranberries
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon minced fresh parsley
  • 3 cups hot cooked brown rice

Nutritional Facts

1 pork chop with 1/2 cup rice: 374 calories, 8g fat (3g saturated fat), 55mg cholesterol, 333mg sodium, 52g carbohydrate (23g sugars, 3g fiber), 25g protein. Diabetic Exchanges: 2 starch, 3 lean meat, 1/2 fruit.


  1. Sprinkle chops with pepper and salt. In a large nonstick skillet coated with cooking spray, brown pork over medium heat, 3-5 minutes per side. Remove from pan.
  2. In same pan, mix cornstarch, juice and honey until smooth; stir in cranberries and herbs. Bring to a boil, stirring to loosen browned bits from pan; cook until thickened and bubbly, about 2 minutes.
  3. Add pork. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 4-5 minutes. Let stand 5 minutes before serving. Serve with rice. Yield: 6 servings.
Originally published as Pork Chops with Cranberry Sauce in Light & Tasty October/November 2007, p15

Light-Bodied Red Wine

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

Reviews for Pork Chops with Cranberry Pan Sauce

5 Star
4 Star
3 Star
2 Star
1 Star
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 :
campergramma User ID: 6954605 144048
Reviewed Dec. 29, 2012

"I was certain I had fresh tarragon in the house and turned out I didn't, so I used fresh parsley and dried tarragon. I think fresh would have improved the flavor. I'd use a bit more of both spices. I also think the cooking time is slightly off. I prefer a "browner" pork chop, so I'd do the initial browning for more than "3-4 minutes on each side." I served with a side of roasted vegetables and didn't bother with the rice. It's a very good flavor; the cranberry was, I believe, nicely noticeable throughout the pork. Not overpowering - but very pleasant. I will definitely make this again. Thanks for submitting Stephanie!"

muffbear74 User ID: 209131 154403
Reviewed Feb. 29, 2012

"Thought the cranberry flavor would be more noticable throughout the pork. Probably won't make again."

susannette User ID: 3338178 126983
Reviewed Dec. 17, 2008

"Didn't make my favorite"

breezecat User ID: 226682 60563
Reviewed Oct. 24, 2008

"Try clicking Print This Recipe under the picture and then Full Page which appears underneath. You should get just the recipe to save or print."

DIVA2085 User ID: 1484634 64183
Reviewed Oct. 22, 2008

"why can't I just addd the recipe without all the rest of the ads?\"

Loading Image