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Pork Chops with Cranberry Pan Sauce

Moist and tender pork chops are treated to a sweet, light cranberry glaze in this weeknight-friendly entree. It's one of my husband's favorite recipes, and it's quite suitable for company, too. —Stephanie Homme, Baton Rouge, Louisiana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 6 boneless pork loin chops (4 ounces each)
  • 3/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 2 teaspoons cornstarch
  • 1 cup cranberry-apple juice
  • 2 teaspoons honey
  • 3/4 cup dried cranberries
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon minced fresh parsley
  • 3 cups hot cooked brown rice


  • Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops over medium heat, 3-5 minutes per side. Remove from pan.
  • In same pan, mix cornstarch, juice and honey until smooth; stir in cranberries and herbs. Bring to a boil, stirring to loosen browned bits from pan; cook until thickened and bubbly, about 2 minutes.
  • Add chops. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 4-5 minutes. Let stand 5 minutes before serving. Serve with rice.
Nutrition Facts
1 pork chop with 1/2 cup rice: 374 calories, 8g fat (3g saturated fat), 55mg cholesterol, 333mg sodium, 52g carbohydrate (23g sugars, 3g fiber), 25g protein.

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