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Pork Chops with Cranberry Sauce Recipe

Pork Chops with Cranberry Sauce Recipe

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. YIELD:6 servings


  • 6 boneless pork loin chops (4 ounces each)
  • 1/4 teaspoon coarsely ground pepper
  • 1/8 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


  • 1. Sprinkle pork chops with pepper and salt. In a large nonstick skillet coated with cooking spray, cook chops over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm.
  • 2. In a small bowl, combine the cornstarch, juice and honey until smooth. Add to pan, stirring to loosen browned bits. Stir in the cranberries, tarragon and parsley. Bring to a boil; cook 2 minutes longer or until thickened and bubbly.
  • 3. Return pork to the pan. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with rice. Yield: 6 servings.

Nutritional Facts

1 pork chop with 3 tablespoons sauce and 1/2 cup rice equals 336 calories, 7 g fat (3 g saturated fat), 55 mg cholesterol, 92 mg sodium, 43 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fruit.

Wine Pairings

Light-Bodied Red Wine

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