Pork Chops with Cranberries Recipe

5 3 5
Pork Chops with Cranberries Recipe
Pork Chops with Cranberries Recipe photo by Taste of Home
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Pork Chops with Cranberries Recipe

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5 3 5
Publisher Photo
This meal is a proven winner to fix. I never have leftovers. I farm with my dad and brother, but in my spare time I love to work in the garden, play with my beagles and make crafts.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 35 min.

Ingredients

  • 1-1/2 cups sugar
  • 1-3/4 cups water, divided
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1/2 cup barbecue sauce
  • 8 bone-in pork chops (1/2 to 3/4 inch thick)
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Directions

In a saucepan, combine sugar and 1-1/2 cups water. Cook and stir over medium heat until the sugar is dissolved. Bring to a boil; boil, uncovered, for 5 minutes. Add cranberries; cook 5 minutes longer or until the berries pop. Skim off foam if necessary. Stir in barbecue sauce and remaining water. Mix well; set aside.
Season pork chops with salt and pepper. In a large skillet over medium heat, brown chops on both sides in oil; drain. Pour the cranberry sauce over chops. Cover and simmer for 35-40 minutes or until meat juices run clear. Remove chops and keep warm.
Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over pork chops. Yield: 8 servings.
Editor's Note: One 16-ounce can of whole-berry cranberry sauce may be substituted for the sugar, cranberries and 1-1/2 cups water. Combine cranberry sauce with the barbecue sauce and 1/4 cup water; use as directed in recipes.
Originally published as Cranberry Pork Chops in Country October/November 2000, p49

  • 1-1/2 cups sugar
  • 1-3/4 cups water, divided
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1/2 cup barbecue sauce
  • 8 bone-in pork chops (1/2 to 3/4 inch thick)
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  1. In a saucepan, combine sugar and 1-1/2 cups water. Cook and stir over medium heat until the sugar is dissolved. Bring to a boil; boil, uncovered, for 5 minutes. Add cranberries; cook 5 minutes longer or until the berries pop. Skim off foam if necessary. Stir in barbecue sauce and remaining water. Mix well; set aside.
  2. Season pork chops with salt and pepper. In a large skillet over medium heat, brown chops on both sides in oil; drain. Pour the cranberry sauce over chops. Cover and simmer for 35-40 minutes or until meat juices run clear. Remove chops and keep warm.
  3. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over pork chops. Yield: 8 servings.
Editor's Note: One 16-ounce can of whole-berry cranberry sauce may be substituted for the sugar, cranberries and 1-1/2 cups water. Combine cranberry sauce with the barbecue sauce and 1/4 cup water; use as directed in recipes.
Originally published as Cranberry Pork Chops in Country October/November 2000, p49

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Reviews forPork Chops with Cranberries

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pastagrammie User ID: 5636060 28644
Reviewed May. 5, 2011

"We really enjoyed this.I used frozen cranberries and a mix of barbecue sauces,sweet with tangy.pretty tasty.It's a keeper."

MY REVIEW
SusanMarie1956 User ID: 2906299 74627
Reviewed Mar. 16, 2008

"This looks great! You always know that when meat is in a slow cooker, The Meat WILL BE TENDER... ;-)

Susan"

MY REVIEW
mkmac1592 User ID: 297794 203834
Reviewed Feb. 13, 2008

"Try this too!"

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