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Cranberry-Pineapple Pork Chops

Total Time

Prep/Total Time: 25 min.


4 servings

I love to serve this sauce with Christmas ham, but it's also great for a weeknight meal, like these pork chops. With a burst of flavor in every bite, these boneless chops are sure to become a family favorite. —Priscilla Gilbert, Indian Harbour Beach, Florida
Cranberry-Pineapple Pork Chops Recipe photo by Taste of Home


  • 4 boneless pork loin chops (1 inch thick and 6 ounces each)
  • 1 tablespoon canola oil
  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • 1 can (6 ounces) unsweetened pineapple juice
  • 2 tablespoons butter
  • 1/3 cup dried cranberries


  1. In a large skillet, cook pork in oil for 8-10 minutes on each side or until a thermometer reaches 160°. Meanwhile, drain pineapple, reserving juice and 3/4 cup pineapple (save remaining pineapple for another use).
  2. In a small saucepan, combine sugar and cornstarch. Gradually stir in pineapple juice and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the butter, cranberries and reserved pineapple. Serve with pork.

Nutrition Facts

1 each: 536 calories, 19g fat (8g saturated fat), 97mg cholesterol, 100mg sodium, 59g carbohydrate (51g sugars, 2g fiber), 33g protein.

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