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Simmered Cranberry Pork Chops

Simmered Cranberry Pork Chops

  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Inspired by Home Cooks

Inspired by Home Cooks

Pork chops are browned and then left to simmer in a sweet cranberry sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 409 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. In a skillet, brown chops slowly in oil; drain.
  2. Add cranberries, SPLENDA(R) Granulated Sweetener, salt and pepper to chops with 1/2 cup water to start. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry. Add water if necessary to keep chops from drying out.
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Reviews

Kitten
38

Kitten

6/21/2011

This was so good. I am a push-over for cranberries and this recipe didn't fail to bring some serious smiles, well-dones, and pats-on-the-back. I browned the pork chops, without a lid, long enough to achieve a good color and have plenty of yummies on the bottom of the skillet. Using the water and a 1/2 cup of whole berry cranberry sauce, I deglazed the skillet and when all the goodies were loose from the bottom of the skillet I added the remaining ingrediences. I returned the pork chops to the skillet and added enough liquid to almost come to the top of the pork chops. I simmered them on Low/Med-Low until they were done having to add liquid twice. The pork chops were savory and sweet, but not too sweet, I will certainly be making these again. For those of you who enjoy tweeking recipes, this has so much potential. My thoughts were along the lines of adding orange zest and toasted pecans to the cranberry sauce. Something else I was thinking about was, using a mixture of water and cranberry juice instead of just water.

Eliza
29

Eliza

6/24/2011

Delicious. Made as written except used sugar instead of Splenda.

lutzflcat
15

lutzflcat

7/24/2011

There's one thing that I didn't like about this recipe and that's the fact that the cranberries cooked to mush. I would not add the cranberries until the last 10-15 minutes of braising. Taste is good, and this really is easy, but it's not too appealing to the eye.

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