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Cranberry Pork Chops I

Cranberry Pork Chops I

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
CALLA212

CALLA212

Sweet orange marmalade enhances the flavor of the tart cranberries in this wonderful dish. For a more intense flavor, use 1/4 cup dried cranberries or cherries instead of fresh or frozen cranberries and do not chop.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Generously grease a 9x9 inch glass baking dish.
  2. In a bowl, mix cranberries, marmalade, and cloves. Make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture.
  3. Place the pork chops in prepared baking pan. Season with salt and pepper to taste. Spoon 1 tablespoon honey over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.
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Reviews

RJMCDADE
33

RJMCDADE

1/9/2004

This is one of my husband's favorite pork chop recipes (and mine, too!). The flavors combine wonderfully. Once when I was short on time, I cubed the pork chops, browned them in skillet, then added the rest of the ingredients and sauteed until the dried cranberries were tender and the sauce had thickened enough to coat the pork. Not quite as elegant, but the meat stayed tender and every piece was covered with the delectable flavor of the sauce. I like to serve with wild rice pilaf and french style green beans.

KATIECOOKS
25

KATIECOOKS

1/10/2004

My husband and I love this recipe! The first time we followed the recipe exactly, but we added even more of the good stuff the second time. Our motto is that if a little is good, a lot is better! So we used even more cranberries, orange marmalade and honey. Wonderful flavors together!

Natalie F.
24

Natalie F.

11/16/2006

My fiance and I absolutely LOVED this recipe! I used dried cranberries because I wanted a more intense flavor, and it was such a nice comfort food meal; perfect for impressing company! Be aware though: the cloves in this recipe are quite prominent, so if you don't like them or think you don't like them, I'd cut it back to a bare pinch. I love cloves, so I added an extra pinch, and it was perfect for me. I served these chops with fresh steamed string beans, cranberry-cornbread stuffing, crescent rolls, and pumpkin pie for dessert; a delicious autumn meal! I posted the photo that now appears with the recipe- looks tasty, doesn't it?

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