Cranberry-Kissed Pork Chops Recipe

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Cranberry-Kissed Pork Chops Recipe
Cranberry-Kissed Pork Chops Recipe photo by Taste of Home
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Cranberry-Kissed Pork Chops Recipe

Read Reviews
4 5 5
Publisher Photo
"I like to serve this quick, creative entree over golden cooked noodles or fluffy white rice." Betty Nichols, Eugene, Oregon
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 6 boneless pork loin chops (5 ounces each)
  • 1/4 teaspoon coarsely ground pepper
  • 1/3 cup jellied cranberry sauce
  • 4-1/2 teaspoons stone-ground mustard
  • 3 tablespoons dried cranberries
  • 2 tablespoons raspberry vinegar

Directions

Sprinkle pork chops with pepper. In a large skillet coated with cooking spray, brown chops on both sides over medium-high heat. Combine cranberry sauce and mustard; spoon over chops. Reduce heat; cover and cook for 6-8 minutes or until a meat thermometer reads 160°.
Remove chops and keep warm. Add cranberries and vinegar to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Serve with chops. Yield: 6 servings.
Originally published as Cranberry-Kissed Pork Chops in Taste of Home October/November 2009, p44

Nutritional Facts

1 pork chop with about 1 tablespoon sauce: 229 calories, 8g fat (3g saturated fat), 68mg cholesterol, 119mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

  • 6 boneless pork loin chops (5 ounces each)
  • 1/4 teaspoon coarsely ground pepper
  • 1/3 cup jellied cranberry sauce
  • 4-1/2 teaspoons stone-ground mustard
  • 3 tablespoons dried cranberries
  • 2 tablespoons raspberry vinegar
  1. Sprinkle pork chops with pepper. In a large skillet coated with cooking spray, brown chops on both sides over medium-high heat. Combine cranberry sauce and mustard; spoon over chops. Reduce heat; cover and cook for 6-8 minutes or until a meat thermometer reads 160°.
  2. Remove chops and keep warm. Add cranberries and vinegar to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Serve with chops. Yield: 6 servings.
Originally published as Cranberry-Kissed Pork Chops in Taste of Home October/November 2009, p44

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Reviews forCranberry-Kissed Pork Chops

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Lynnette68 User ID: 3100774 168886
Reviewed Aug. 21, 2014

"I used bone-in pork chops (because that's what I had in the freezer) and a raspberry-balsamic vinegar. My husband and I were both pleased with the results. I may make more sauce next time, but that's just because I like a lot of sauce. The amount in the original recipe was fine with my husband."

MY REVIEW
lhlorenz User ID: 7019422 211255
Reviewed Dec. 12, 2012

"Am I missing something? The recipe calls for 2 tablespoons of vinegar and 3 tablespoons of dried cranberries and then reduce that down to 1/2 cup?!?!? Where is the liquid coming from? I made this but no where near the liquid for 1/2 cup reduced. The flavor was still good and I will make it again, but would like to know the actual amount of liquid for the sauce."

MY REVIEW
valanddansmith User ID: 988113 173190
Reviewed Nov. 15, 2012

"This was pretty good. The raspberry flavor came through more than the cranberry - for me anyway. I doubled the sauce ingredients cause we apparently like things a little more saucy than most. It didn't really reduce much for me, but it was a good enough consistency."

MY REVIEW
Carol39110 User ID: 1932804 101798
Reviewed Feb. 1, 2012

"We did not care for this at all."

MY REVIEW
gypsymal User ID: 1286377 187478
Reviewed Oct. 19, 2009

"This gets a 5 star rate. I fixed it for dinner tonight and it was absolutely delicious. I will fix it again and again!!!!"

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