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Cranberry-Kissed Pork Chops



  • 6 boneless pork loin chops (5 ounces each)
  • 1/4 teaspoon coarsely ground pepper
  • 1/3 cup jellied cranberry sauce
  • 4 1/2 teaspoons stone-ground mustard
  • 3 tablespoons dried cranberries
  • 2 tablespoons raspberry vinegar


  1. Sprinkle pork chops with pepper.
  2. In a large skillet coated with cooking spray, brown chops on both sides over medium-high heat.
  3. Combine cranberry sauce and mustard; spoon over chops. Reduce heat, cover and cook for 6 to 8 minutes or until a meat thermometer reads 160 degrees F.
  4. Remove chops and keep warm.
  5. Add cranberries and vinegar to skillet, stirring to loosen browned bits from pan. Bring to a boil and cook until liquid is reduced to about 1/2 cup. Serve with chops.

Yield: 6 servings

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