Publisher Photo
Publisher Photo
Pretty red cranberries give the tender pork a delightfully different taste. This pie is a pleasure to serve—and eat—during the cold-weather months.—Elizabeth McJunkin, Toronto, Kansas.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 2 bacon strips, diced
  • 1/4 cup all-purpose flour
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 2 pounds pork chop suey meat
  • 1 tablespoon vegetable oil, optional
  • 1 cup finely chopped cranberries
  • 1/3 cup sugar
  • 3/4 cup hot chicken broth
  • BISCUIT CRUST:
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1/3 cup milk

Directions

In a skillet, cook bacon over medium heat until crisp. Remove to paper towels. In a large resealable plastic bag, combine the flour, sage and salt. Add pork in batches; shake to coat.
In the bacon drippings, saute the pork in batches until browned, add oil if needed. Transfer to a greased 1-1/2-qt. round baking dish. Sprinkle with bacon. Combine cranberries and sugar; sprinkle over pork. Pour broth over top. Cover and bake at 400° for 25 minutes.
Meanwhile, combine the flour, baking powder and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto lightly floured surface; knead 8-10 times. Roll into a circle the size of the baking dish. Cut into eight wedges; place over pork mixture. Bake, uncovered, for 20-25 minutes or until golden brown. Yield: 8 servings.
Originally published as Cranberry Pork Pie in Casserole Cookbook 2001, p193

Nutritional Facts

1 piece: 335 calories, 14g fat (6g saturated fat), 85mg cholesterol, 594mg sodium, 26g carbohydrate (10g sugars, 1g fiber), 26g protein.

  • 2 bacon strips, diced
  • 1/4 cup all-purpose flour
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 2 pounds pork chop suey meat
  • 1 tablespoon vegetable oil, optional
  • 1 cup finely chopped cranberries
  • 1/3 cup sugar
  • 3/4 cup hot chicken broth
  • BISCUIT CRUST:
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1/3 cup milk
  1. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels. In a large resealable plastic bag, combine the flour, sage and salt. Add pork in batches; shake to coat.
  2. In the bacon drippings, saute the pork in batches until browned, add oil if needed. Transfer to a greased 1-1/2-qt. round baking dish. Sprinkle with bacon. Combine cranberries and sugar; sprinkle over pork. Pour broth over top. Cover and bake at 400° for 25 minutes.
  3. Meanwhile, combine the flour, baking powder and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto lightly floured surface; knead 8-10 times. Roll into a circle the size of the baking dish. Cut into eight wedges; place over pork mixture. Bake, uncovered, for 20-25 minutes or until golden brown. Yield: 8 servings.
Originally published as Cranberry Pork Pie in Casserole Cookbook 2001, p193

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