Quick Cranberry Pork Chops Recipe

4 1 1
Quick Cranberry Pork Chops Recipe
Quick Cranberry Pork Chops Recipe photo by Taste of Home
Publisher Photo

Quick Cranberry Pork Chops Recipe

Read Reviews
4 1 1
Publisher Photo
Dried cranberries add a touch of sweetness-and autumn appeal-to this skillet supper. Don't have pork chops on hand? Use four boneless skinless chicken bread halves instead.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
  • 2 tablespoons butter
  • 1 cup chicken broth, divided
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 cup sliced green onions
  • 1/4 cup dried cranberries
  • 1/8 teaspoon pepper
  • 3 teaspoons cornstarch
  • Hot cooked rice

Directions

In a large skillet, brown the pork chops in butter for 3 minutes on each side. Add 1/2 cup broth and rosemary. Reduce heat; cover and simmer for 5 minutes or until a thermometer reaches 160°. Remove chops to a serving dish and keep warm.
In the same skillet, add the onions, cranberries and pepper. In a small bowl, whisk cornstarch and remaining broth until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice. Yield: 4 servings.
Originally published as Cranberry Pork Chops in Taste of Home Meals in Minutes Calendar Annual 2002, p9

Nutritional Facts

1 each: 167 calories, 10g fat (5g saturated fat), 43mg cholesterol, 311mg sodium, 9g carbohydrate (5g sugars, 1g fiber), 10g protein.

  • 4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
  • 2 tablespoons butter
  • 1 cup chicken broth, divided
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 cup sliced green onions
  • 1/4 cup dried cranberries
  • 1/8 teaspoon pepper
  • 3 teaspoons cornstarch
  • Hot cooked rice
  1. In a large skillet, brown the pork chops in butter for 3 minutes on each side. Add 1/2 cup broth and rosemary. Reduce heat; cover and simmer for 5 minutes or until a thermometer reaches 160°. Remove chops to a serving dish and keep warm.
  2. In the same skillet, add the onions, cranberries and pepper. In a small bowl, whisk cornstarch and remaining broth until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice. Yield: 4 servings.
Originally published as Cranberry Pork Chops in Taste of Home Meals in Minutes Calendar Annual 2002, p9

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forQuick Cranberry Pork Chops

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
eli05 User ID: 3750978 116791
Reviewed Nov. 3, 2010

"It was good, but not something that will be made on a regular basis"

Loading Image