Easy Pork Chop Saute with Cranberries

Easy Pork Chop Saute with Cranberries

6 Reviews
From: EatingWell Magazine, October/November 2005

Cranberries can be momentary pleasures, just around for late autumn—that is, unless you think to stock ahead. Buy a packet or two for the freezer so you can make this quick supper all year long. (Or out of season, look for frozen whole cranberries in the freezer case of your local market.) Recipe by Nancy Baggett for EatingWell.

Ingredients 4 servings

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  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper, divided
  • 4 boneless pork loin chops, (1-1¼ pounds), trimmed of fat
  • ⅔ cup cranberry juice cocktail, or orange juice
  • 2½-3 tablespoons clover or other mild honey
  • 2 teaspoons canola oil
  • ¼ cup chopped onion
  • 1 cup cranberries, fresh or frozen, thawed, coarsely chopped (see Tip)


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  • Ready In

  1. Mix thyme and ⅛ teaspoon each salt and pepper in a small bowl. Sprinkle both sides of pork chops with the thyme mixture.
  2. Stir cranberry juice and 2½ tablespoons honey in a 1-cup glass measure until well blended.
  3. Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the chops and cook until browned on both sides, 2 to 3 minutes per side. Push the chops to one side of the pan, add onion to the empty half and cook, stirring, until the onion is soft and beginning to brown, 1 to 2 minutes. Pour half the juice mixture into the pan. Add cranberries. Reduce heat to medium and cook, turning the chops occasionally, until cooked through, 2 to 4 minutes. Transfer the chops to a serving plate and tent with foil to keep warm. Add the remaining juice mixture to the pan. Increase heat to high and cook until the mixtures reduces to form a syrupy sauce, about 2 minutes. Season with the remaining ⅛ teaspoon salt and pepper and up to an additional ½ tablespoon honey to taste. Spoon the sauce over the chops.
  • Tip: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.

Nutrition information

  • Per serving: 253 calories; 9 g fat(2 g sat); 1 g fiber; 21 g carbohydrates; 23 g protein; 3 mcg folate; 72 mg cholesterol; 17 g sugars; 16 g added sugars; 22 IU vitamin A; 22 mg vitamin C; 28 mg calcium; 1 mg iron; 195 mg sodium; 355 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, ½ other carb, 4 lean meat |

Reviews 6

November 26, 2013
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By: TucsonTeeter
Perfect seasonal dish I used orange juice and cannot imagine using the suggested cranberry juice. The flavors blended perfectly. Pros: Quick; low preparation; tasty Cons: Seasonal cranberry availability
May 09, 2011
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By: leslie
Fantastic with Cherries! No one in our family is a cranberry fan so I used a bag of frozen cherries (thawed) and OJ and this was wonderful! Even my very picky 9 year old ate his entire pork chop! Will definitely be making again! Pros: Tasty, Budget Friendly, Easy, Quick
January 13, 2011
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By: chumlette
Bitter Both my partner and I thought this was more bitter-tasting than expected. We both love cranberry sauce and dried cranberries (both of which are, admittedly, heavily sugared), so expected to love this. I even added a bit of brown sugar and extra honey but still didn't turn out as expected. And the dry thyme directly on the chop wasn't our fav either. I think that I might try something similar again and instead of thyme on the chop itself, maybe I will put some fresh thyme in the sauce (or even sage) and use canned whole cranberry sauce instead of the fresh cranberries. The idea is good. I suppose I could've had bad fresh cranberries, but they looked fine to me. Pros: Easy Cons: Cranberries were bitter-tasting
May 19, 2010
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By: EatingWell User
This recipe is very good. My picky husband even liked it! It is a quick easy meal which I really appreciate as well. We had asparagus and sauted sweet potato/carrots with it. Yummy!
November 29, 2009
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By: Rebecca Grenier
This was a very easy and tasty recipe for dinner. I would go easy on the cranberries, as they tend to overwhelm the pork, but it was all quite tasty and healthy. I would suggest a blander carbohydrate side you could put some of the sauce on as well.
October 06, 2009
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By: merrij
I made this last nite, and since it's the beginning of October, my grocery store did not have any cranberries yet. Not even in the freezer section with the fruit. So, I improvised, and used a can of whole berry cranberry sauce. Then, I didn't add the extra honey at the end of the recipie in the sauce. The recipie calls for four pork chops; I only had three but they were very big, so I think it was actually more meat than they had intended. We had to make the thyme coating again and again to get enough to cover the pork. I started out by doubling it, but in the end, we probably made that salt/pepper/thyme mixture five or six times over. The recipie was very easy and quick, and yummy! Two of us ate it, but there were leftovers, probably enough for a third person. The cranberry sweet taste mixed with the savory was excellent, I'd eat this again!
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