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Quick Cranberry Pork Chops

 Quick Cranberry Pork Chops
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.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 meat 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.
Nutritional Facts: 1 serving (1 each) equals 167 calories, 10 g fat (5 g saturated fat), 43 mg cholesterol, 311 mg sodium,

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Quick Cranberry Pork Chops (continued)

Nutritional Facts: 9 g carbohydrate, 1 g fiber, 10 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.