Cranberry Pork Chops Recipe

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Cranberry Pork Chops

Vicki Butts (lazyme)


A simple cranberry sauce adds seasonal color and flavor to these savory chops. From Taste of Home Holiday Entertaining 2005.

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15 Min
55 Min
Stove Top


1 1/2 c
1 3/4 c
water, divided
1 12-oz pkg
fresh cranberries, or frozen
1/2 c
barbecue sauce
bone-in pork chops (1/2 - 3/4-inch thick)
salt and pepper, to taste
2 Tbsp
vegetable oil
2 Tbsp
1/4 c
cold water


One 16-ounce can of whole-berry cranberry sauce may be substituted for the sugar, cranberries and 1 1/2 cups water. Combine cranberry sauce with the barbecue sauce and 1/4 cup water; use as directed in recipe.

2In a saucepan, combine sugar and 1 1/2 cups water. Cook and stir over medium heat until the sugar is dissolved, Bring to a boil; boil, uncovered, for 5 minutes. Add cranberries; cook 5 minutes longer or until the berries pop. Skim off foam if necessary. Stir in barbecue sauce and remaining water.

3Mix well; set aside. Season pork chops with salt and pepper.

4In a large skillet over medium heat, brown chops on both sides in oil; drain.

5Pour the cranberry sauce over chops. Cover and simmer for 35-40 minutes or until meat juices run clear. Remove chops and keep warm.

6Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over pork chops.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy