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Cranberry Pork Chops with Rice

These pork chops make an easy, nutritious and—most important—delicious dinner! Best of all, they go together in minutes and look lovely enough to serve company. Keep the ingredients on hand for last-minute dinner guests. —Mary Bilyeu, Ann Arbor, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
  • 2 tablespoons olive oil
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 tablespoon balsamic vinegar
  • 1-3/4 cups chicken broth
  • 2 cups instant brown rice
  • 1/2 cup dried cranberries


  • In a large resealable plastic bag, combine the flour, salt, seasoned salt and pepper. Add pork chops, one at a time, and shake to coat. In a large skillet, cook pork in oil over medium-high heat for 4-5 minutes on each side or until juices run clear. In a small bowl, combine cranberry sauce and vinegar; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • Meanwhile, in a large saucepan, bring broth to a boil. Add rice and cranberries. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand for 5 minutes or until broth is absorbed. Serve pork chops with sauce and rice.
Nutrition Facts
1 each: 636 calories, 15g fat (3g saturated fat), 57mg cholesterol, 981mg sodium, 98g carbohydrate (39g sugars, 5g fiber), 27g protein.

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Average Rating:
  • pattiejean
    Feb 22, 2019

    This was quick, easy, and delicious! I didn't have whole-berry cranberry sauce, so I used jellied sauce and added 2/3 cup frozen cranberries. I also added 2 tablespoons chopped fresh parsley to the rice. I will definitely make this again!

  • amberjcarothers
    Feb 18, 2013

    I made this for supper tonight , it was quick and easy to make but I didn't care much for the flavor. (or lack of flavor maybe)I prefer the Easy Cranberry Chicken recipe that is also on this web site. It takes a bit more time and effort to make but is well worth it.

  • DPToH
    Jan 16, 2011


  • eawinters
    Jan 13, 2010

    The calories are coming from the cranberry sauce, dried cranberries, and rice. Decrease the dried cranberries in the rice (and use unsweetened ones), then serve only 1/3 cup (a usual serving of rice on nutritional exchanges). One-third cup of the sauce is more than many would want, so cutting back on that to 1/4 of a cup or perhaps 3 Tablespoons, would also help. The 2 Tablespoons of oil could also be reduced greatly by using a non-stick pan with cooking spray and/or a very minimum of oil.

  • aschmitz
    Jan 13, 2010

    Is there a healthier way to cook this? I'm watching my waistline and cutting back on calories. (Baked?)

  • tharman
    Oct 6, 2009

    Made this several times--easy and love it.

  • pkjobes
    Jan 26, 2009

    This was a big hit for my family. Easy to make and it tasted wonderful! Would make an easy fancy meal for company!

  • Squatslot
    Jan 8, 2009

    This was excellent but yes sweet. Very easy. Will definitely make again.

  • foag
    Nov 21, 2008

    It might be because the cranbery sauce is probably loaded with sugar. For a healthier take, I used half the amount of sauce and replaced dried cranberries with fresh cranberries - tasted amazing!

  • PatriciaQ
    Oct 19, 2008

    Can this be right? 98 g of carbs for this recipe?