Pork Chops With Cranberry Sauce Recipe

Name: Pork Chops With Cranberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lean loin pork chops, about 1 1/2 pounds; Salt to taste if desired; Freshly ground pepper to taste; 1 navel orange, about 1/2 pound; 1 1/2 cups raw cranberries; 2 tablespoons flour; 2 tablespoons corn, peanut or vegetable oil; 2 tablespoons butter; ⅓ cup finely chopped onion; 2 tablespoons brown sugar; 2 tablespoons red-wine vinegar; 1 tablespoon tomato paste; 1/2 cup fresh or canned chicken broth; 1 tablespoon finely chopped parsley

Servings: persons

4 lean loin pork chops, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
1 navel orange, about 1/2 pound
1 1/2 cups raw cranberries
2 tablespoons flour
2 tablespoons corn, peanut or vegetable oil
2 tablespoons butter
⅓ cup finely chopped onion
2 tablespoons brown sugar
2 tablespoons red-wine vinegar
1 tablespoon tomato paste
1/2 cup fresh or canned chicken broth
1 tablespoon finely chopped parsley

1
Sprinkle the chops on both sides with salt and pepper.
2
Peel the orange and cut it crosswise into 4 slices of equal thickness.
3
Cut each slice into 8 equal-size pieces.
4
Put the cranberries and orange pieces into the container of a food processor or electric blender and blend well but coarsely.
5
There should be about 1 1/2 cups.
6
Dredge the chops on both sides in flour and shake off excess.
7
Heat the oil in a heavy skillet large enough to hold the chops in one layer.
8
When the oil is quite hot add the chops and cook until nicely brown on one side, about 8 minutes.
9
Turn the chops and cook until browned on the other side, about 5 minutes.
10
Reduce the heat.
11
Cover and simmer 12 minutes.
12
Transfer the chops to a warm serving platter and pour off the fat from the skillet.
13
Add 1 tablespoon of the butter to the skillet and when it is melted add the onion.
14
Cook, stirring, until wilted.
15
Add the brown sugar and stir to dissolve.
16
Add the vinegar and tomato paste and stir until blended.
17
Add the cranberry and orange mixture and the broth.
18
Stir to blend.
19
Add any liquid that has accumulated around the chops.
20
Let simmer about 1 minute.
21
Stir in the remaining 1 tablespoon of butter.
22
Pour the sauce over the chops and sprinkle with parsley.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 lean loin pork chops, about 1 1/2 pounds, Salt to taste if desired, Freshly ground pepper to taste, 1 navel orange, about 1/2 pound, and more.

Yes, Pork Chops With Cranberry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Chops With Cranberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions