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Cranberry Pork Chops

Makes: 4 servings
Start to Finish 30 mins
Cranberry Pork Chops
  • 1/2  teaspoon  pepper
  • 1/4  teaspoon  celery salt
  • 4  pork loin chops (about 12 ounces total)
  • 2  teaspoons  cooking oil
  • 1  large onion, thinly sliced and separated into rings
  • 2  tablespoons  water
  • 3/4  cup  cranberries
  • 1/4  cup  sugar
  • 3  tablespoons  water
  • 2  tablespoons  frozen orange juice concentrate, thawed
  • 1  teaspoon  finely shredded orange peel
  • 1/2  teaspoon  ground sage
  • 1/4  teaspoon  salt

1. In a small bowl stir together pepper and celery salt; rub onto both sides of chops. In a medium skillet heat oil over medium-high heat. Cook chops and onion rings in hot oil until chops are browned, turning once. Carefully add the 2 tablespoons water to skillet. Cover and cook over medium heat for 15 to 20 minutes more or until no pink remains and juices run clear. Transfer chops to serving plates; keep warm. Remove onions from juices with a slotted spoon; set aside.

2. Meanwhile, for the sauce, in a medium saucepan combine the cranberries, sugar, the 3 tablespoons water, the orange juice concentrate, orange peel, sage, and salt. Cook and stir over medium heat about 10 minutes or until the cranberry skins pop and mixture thickens. Stir in the onions; heat through. Remove from heat.

3. To serve, spoon about 1/4 cup sauce over each pork chop. Makes 4 servings.

Nutrition Facts (Cranberry Pork Chops)
  • Servings Per Recipe 4,
  • cal. (kcal) 209,
  • Fat, total (g) 8,
  • chol. (mg) 38,
  • sat. fat (g) 2,
  • carb. (g) 22,
  • fiber (g) 2,
  • pro. (g) 13,
  • vit. C (mg) 18,
  • sodium (mg) 264,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Fruit () 2,
  • Lean Meat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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