What's for Dinner

Pork and Cranberries-Gundersen Lutheran 500 Club

Sautéed Pork Chops with Cranberries
Makes 4 servings
Getting started Equipment you will need: small bowl (2), cutting board/knife, large skillet, serving plate, aluminum foil, spoon (3) Do right away when you get home: Action steps 1 & 2
1/4 tsp. dried thyme leaves

1/8 tsp. salt

1/8 tsp. black pepper

4 boneless pork loin chops (4 to 5 ounces each)

2/3 cup cranberry juice cocktail
2 1/2 Tbsp. honey
1/4 cup onion
1 cup cranberries, thawed

1/8 tsp. salt
1/8 tsp. black pepper
1/2 Tbsp. honey


1. Mix thyme, salt, and pepper in a small bowl. Trim fat off pork chops and sprinkle both sides of chops with thyme mixture.
2. Stir juice and honey in a small bowl; set aside. Chop onion. Chop cranberries into coarse pieces.

3. Heat skillet over medium-high heat. Add chops and cook for 2 to 3 minutes on each side until browned. Push chops to one side of pan. Add onion to empty half of pan; cook and stir for 1 to 2 minutes until browned. Pour half of juice mixture into pan. Add cranberries. Reduce heat to medium and cook, turning the chops occasionally, for 2 to 4 minutes until cooked through. Transfer chops to plate and cover with foil to keep warm.
4. Add remaining juice to pan. Increase heat to high and cook for 2 minutes until mixture reduces to form a syrupy sauce. Season with salt, pepper, and honey to taste. Spoon sauce over chops; serve.

Suggested Side Items: Mashed potatoes and side salad

Tips: To save time chopping cranberries, place whole berries in a food processor or blender and pulse a few times until they are coarsely chopped. Orange juice can be substituted for the cranberry juice cocktail.

Shopping list: 4 boneless pork loin chops (4 to 5 oz. each) 1 onion Fresh cranberries Cranberry juice cocktail

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