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Pork Chops with Cranberry Pan Sauce

Total Time

Prep/Total Time: 30 min.


6 servings

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
Pork Chops with Cranberry Pan Sauce Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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.
  3. 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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