Send to Printer Visit Yahoo! Food
Print:
Back to Recipe

Easy Pork Chop Saute with Cranberries

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
EatingWell.com

Recipe Provided By: EatingWell.com

See more from
EatingWell.com on Yahoo! Food

Average (66 Ratings): 4 out of 5 stars

Write a Review
All 5 Reviews

Ingredients

  1. 1/4 teaspoon dried thyme leaves
  2. 1/4 teaspoon salt, divided
  3. 1/4 teaspoon freshly ground pepper, divided
  4. 4 (5 ounce) boneless pork loin chops, trimmed of fat
  5. 2/3 cup cranberry juice cocktail or orange juice
  6. 2 1/2 tablespoons clover or other mild honey
  7. 2 teaspoons canola oil
  8. 1/4 cup chopped onion
  9. 1 cup cranberries, fresh or frozen, thawed, coarsely chopped (see Tip)

Nutrition Info

Per Serving

  • Calories: 313 kcal
  • |
  • Carbohydrates: 21 g
  • |
  • Dietary Fiber: 1 g
  • |
  • Fat: 10 g
  • |
  • Protein: 31 g
  • |
  • Sugars: 16 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Mix thyme and 1/8 teaspoon each salt and pepper in a small bowl. Sprinkle both sides of pork chops with the thyme mixture.
  2. Stir cranberry juice and 2 1/2 tablespoons honey in a 1-cup glass measure until well blended.
  3. Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the chops and cook until browned on both sides, 2 to 3 minutes per side. Push the chops to one side of the pan, add onion to the empty half and cook, stirring, until the onion is soft and beginning to brown, 1 to 2 minutes. Pour half the juice mixture into the pan. Add cranberries. Reduce heat to medium and cook, turning the chops occasionally, until cooked through, 2 to 4 minutes. Transfer the chops to a serving plate and tent with foil to keep warm.
  4. Add the remaining juice mixture to the pan. Increase heat to high and cook until the mixtures reduces to form a syrupy sauce, about 2 minutes. Season with the remaining 1/8 teaspoon salt and pepper and up to an additional 1/2 tablespoon honey to taste. Spoon the sauce over the chops.

Yield: 4 servings

3. Still Hungry?

Cranberries can be momentary pleasures, just around for late autumn--that is, unless you think to stock ahead. Buy a packet or two for the freezer so you can make this quick supper all year long. (Or out of season, look for frozen whole cranberries in the freezer case of your local market.)

Notes:

Kitchen Tip

To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.

More Recipes Like This

More From EatingWell.com

Rate This Recipe

Average (66 Ratings): 4 out of 5 stars

Technology in partnership withAllrecipes.com

Share with Others

5 reviews

Write a Review

  • better than i expected

    Elizabeth W - September 29, 2008 05:41:47 PM PST
    i could not find cranberries, frozen or fresh...let me re-phrase...my husband could not find cranberries frozen or fresh at the store, so the only alternative i could think of was a can of cranberry sauce made with with whole cranberries. i used 3/4 of the can of cranberry sauce and cooked it down with the onions and oj. oh yeah, i used sunny d instead of orange juice and cooked all the liquid till it thickened slightly. turned out well.

    16 of 17 found this review helpful.

    Was this review helpful to you? Yes - No Report Abuse

  • This is Awesome

    amy.ballantyne - November 17, 2007 06:22:53 PM PST
    This is a very great meal. Super fast to prepare and very yummy!!! I will definatley make this again.

    9 of 9 found this review helpful.

    Was this review helpful to you? Yes - No Report Abuse

  • I

    Loya D - November 3, 2008 10:46:57 PM PST
    We did enjoy this for dinner, but found that with so much liquid (from the juice and the berries) that the pork was in danger of drying out, even with the heat lowered. Next time we\'ll cook all the produce longer than the times given, and in a separate pan. The fruit sauce was an interesting blend of flavors--almost like a cranberry chutney. We will be making it again, but the sauce itself even oftener, as it would go very well with chicken or any other fowl.

    7 of 9 found this review helpful.

    Was this review helpful to you? Yes - No Report Abuse

  • crock pot

    eccentricme06 - November 2, 2009 02:23:16 PM PST
    this was a very good recipe! thank you for sharing it with me! i\\'ve been debating on how to cook the chops i\\'ve had in my freezer for a whole week, and this was perfect.

    i\\'ve been experimenting with my crockpot, and i thought this recipe would be fantastic for it.
    i just like putting my own spin on recipes like this, PLUS, i\\'m limited on time for cooking......and i know lots of you other ladies are too, so i thought i\\'d share my experience!

    i browned the onions in a pan, seasoned the chops with the ingredients in this recipe, seared both sides of chops in the same pan as the onions, then dumped the whole pan contents into the crock pot. i then added a one can of cranberry jelly stuff (think thanksgiving) and filled the empty can with orande juice and added that, and then i added about a half a cup of chopped walnuts.i added one cup of WHOLE cranberries, just to give the meal more texture interest.
    my hubby likes it a bit more peppery, so i added lots more seasoning to his liking.
    i cooked it on high from 7am-noon, then hubby turned it down to low until dinner at 5. VERY tender and juicy.
    it turned out great, but if you dont like walnuts, don\\'t put them in there, and it will taste just as great.

    Was this review helpful to you? Yes - No Report Abuse

  • Nutrition Info...

    gibson_artist - November 12, 2007 01:33:10 PM PST
    Thank you for this most important information. You may well save lives.

    2 of 10 found this review helpful.

    Was this review helpful to you? Yes - No Report Abuse

Write a Review