Pork With Orange-Cranberry Sauce – a delicious recipe with center, butter, olive oil, beef broth, cranberries, orange juice. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Trim off and discard any excess fat from pork chops, then place the meat between two pieces of plastic wrap. With a heavy, flat-sided mallet or a clean hammer, firmly pound all over until the meat is 1/4 to 1/3 inch thick. (Don't pound hard enough to tear the meat.)
2
Melt butter and oil in a 10- to 12-inch nonstick frying pan over medium-high heat. When butter sizzles, add pork (if all the meat won't fit, cook in batches). Cook, turning once, until both sides are well browned and center is no longer pink (cut to test), 4 to 5 minutes total. Remove meat, transfer to a platter, and keep warm.
3
Mix broth, dried cranberries, orange juice concentrate, mustard, and cornstarch until smooth. Add to pan and bring to a boil over high heat, stirring constantly; boil until slightly thickened, about 1 minute, then pour over pork.
295
kcal
Calories
19
g
Fat
3
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 boneless center-cut pork chops (1 1/2 lb. total), 2 teaspoons butter or margarine, 2 teaspoons olive oil, 3/4 cup beef broth, and more.
Yes, Pork With Orange-Cranberry Sauce falls under the Soups & Stews 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.
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