- 6 boneless pork loin chops (4 ounces each)
- 1/4 teaspoon coarsely ground pepper
- 1/8 teaspoon salt
- 2 teaspoons cornstarch
- 1 cup cranberry-apple juice
- 2 teaspoons honey
- 3/4 cup dried cranberries
- 1 tablespoon minced fresh tarragon
- 1 tablespoon minced fresh parsley
- 3 cups hot cooked brown rice
- Sprinkle pork chops with pepper and salt. In a large nonstick skillet coated with cooking spray, cook chops over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm.
- In a small bowl, combine the cornstarch, juice and honey until smooth. Add to pan, stirring to loosen browned bits. Stir in the cranberries, tarragon and parsley. Bring to a boil; cook 2 minutes longer or until thickened and bubbly.
- Return pork to the pan. Reduce heat; cover and simmer for 4-6 minutes or until a meat thermometer reads 160°. Serve with rice. Yield: 6 servings.
Reviews forPork Chops with Cranberry Pan Sauce
"I was certain I had fresh tarragon in the house and turned out I didn't, so I used fresh parsley and dried tarragon. I think fresh would have improved the flavor. I'd use a bit more of both spices. I also think the cooking time is slightly off. I prefer a "browner" pork chop, so I'd do the initial browning for more than "3-4 minutes on each side." I served with a side of roasted vegetables and didn't bother with the rice. It's a very good flavor; the cranberry was, I believe, nicely noticeable throughout the pork. Not overpowering - but very pleasant. I will definitely make this again. Thanks for submitting Stephanie!"
"Thought the cranberry flavor would be more noticable throughout the pork. Probably won't make again."
"Didn't make my favorite list.sc"
"Try clicking Print This Recipe under the picture and then Full Page which appears underneath. You should get just the recipe to save or print."
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