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Pork Chops with Cranberry Sauce

Makes: 4  servings Prep 22 mins Cook 19 mins


  • 2 medium onions, thinly sliced
  • 2 tablespoons  olive oil, divided
  • 2 teaspoons  minced garlic
  • 3/4 teaspoon  salt
  • 1/4 teaspoon  freshly ground pepper
  • 4 center-cut 3/4-inch-thick bone-in pork chops
  • 1 1/2 cups  fresh or frozen cranberries, divided
  • 1 cup  beef broth
  • 1/4 cup  gin or vodka
  • 2 tablespoons  sugar
  • 1 teaspoon  butter or margarine
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  freshly ground pepper


1. Toss onions with 1 tablespoon oil in a shallow 2-1/2-quart microwaveproof dish. Microwave on High 7 minutes; stir onions and microwave 4 to 8 minutes more, until onions are softened and lightly browned. Set aside.

2. Meanwhile, combine garlic, salt and pepper on board and press with flat side of knife to form a paste. Rub paste on both sides of chops.

3. Heat the remaining 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add chops and cook 2 minutes per side, until browned; transfer to plate.

4. For the cranberry sauce, add 1 cup berries, broth, gin and sugar to skillet. Bring to a boil; boil 7 minutes. Reduce heat; add remaining 1/2 cup berries and pork. Simmer 8 to 12 minutes more, turning pork once, until an instant-read meat thermometer inserted in center of each chop registers 160 degrees F. Remove pork to 4 serving plates. Stir butter, salt and pepper into sauce until butter is melted. Spoon sauce over pork and top with the onions. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)420,
  • Fat, total(g)24,
  • chol.(mg)87,
  • sat. fat(g)7,
  • carb.(g)20,
  • fiber(g)3,
  • pro.(g)27,
  • sodium(mg)930,
  • Percent Daily Values are based on a 2,000 calorie diet