Back to Pork Chops with Cranberry Sauce

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
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

Ingredients

  • 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

Directions

  • 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 each: 336 calories, 7g fat (3g saturated fat), 55mg cholesterol, 92mg sodium, 43g carbohydrate (16g sugars, 3g fiber), 24g protein Diabetic Exchanges: 2 starch, 3 lean meat, 0 fruit.

Reviews for Pork Chops with Cranberry Sauce

Sort By :
MY REVIEW
campergramma 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!"

MY REVIEW
muffbear74 154403
Reviewed Feb. 29, 2012

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

MY REVIEW
susannette 126983
Reviewed Dec. 17, 2008

"Didn't make my favorite list.sc"

MY REVIEW
breezecat 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."

MY REVIEW
DIVA2085 64183
Reviewed Oct. 22, 2008

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

Loading Image

Wine Pairings

Light-Bodied Red Wine

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