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