Pork Cutlets with Cranberry Wine Sauce

Pork Cutlets with Cranberry Wine Sauce

13 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
CZARDAS
Recipe by  CZARDAS

“Pork chops are browned then served in a cranberry and white wine sauce with fresh herbs. This is a quick and easy meal that is suitable for company or a weeknight dinner.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat the olive oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Fry in the oil until browned on each side, 2 to 3 minutes. Transfer the pork to a baking dish, and place in the preheated oven.
  3. Reduce the heat under the skillet to medium and add the garlic. Cook and stir just until fragrant. Stir in the wine and cranberry sauce. Simmer for a few minutes until the sauce thickens slightly. Stir in the sage and thyme. Return the pork to the skillet and turn to coat with the sauce. Place on plates to serve and garnish with fresh parsley.

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Reviews (13)

Rate This Recipe
Cherish
7

Cherish

The sauce was tasty, but way too thin, like water, even though I reduced and reduced forever. The timing was way off, too, it took much MUCH longer. Will try it again and figure out how to thicken the sauce.

rachel's kitchen
7

rachel's kitchen

This was so good. I don't usually rave about my own cooking, but I did this time, thanks to your recipe. My whole family loved it. Thank you, thank you, thank you.

COLE01
6

COLE01

It sounded good but, I will probably not make it again. I thought the spices were a little too much.

More Reviews

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 391 cal
  • 20%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 35.3 g
  • 11%
  • Protein
  • 29.9 g
  • 60%
  • Cholesterol
  • 87 mg
  • 29%
  • Sodium
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

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Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

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