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Quick Cranberry Pork Chops

Dried cranberries add a touch of sweetness-and autumn appeal-to this skillet supper. Don't have pork chops on hand? Use four boneless skinless chicken bread halves instead.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
  • 2 tablespoons butter
  • 1 cup chicken broth, divided
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 cup sliced green onions
  • 1/4 cup dried cranberries
  • 1/8 teaspoon pepper
  • 3 teaspoons cornstarch
  • Hot cooked rice

Directions

  • In a large skillet, brown the pork chops in butter for 3 minutes on each side. Add 1/2 cup broth and rosemary. Reduce heat; cover and simmer for 5 minutes or until a thermometer reaches 160°. Remove chops to a serving dish and keep warm.
  • In the same skillet, add the onions, cranberries and pepper. In a small bowl, whisk cornstarch and remaining broth until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice.

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Reviews

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Average Rating:
  • eli05
    Nov 3, 2010

    It was good, but not something that will be made on a regular basis