Cranberry Pork Loin Chops

Cranberry Pork Loin Chops

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From: Diabetic Living Magazine

In addition to pork, you can use the tangy orange-and-cranberry sauce side dish recipe over grilled chicken or fish too.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 4 (5 ounce) boneless pork loin chops, cut ½-inch thick (see Tip)
  • ⅛ teaspoon salt (see Tip)
  • ⅛ teaspoon ground black pepper
  • ½ cup canned whole cranberry sauce
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 1 tablespoon honey
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg


  • Ready In

  1. Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Sprinkle all sides of the chops with salt and pepper. Add chops to hot skillet; reduce heat to medium and cook for 8 to 10 minutes or until done (160°F), turning once. Remove chops from skillet; cover with foil to keep warm.
  2. Meanwhile, in a small bowl, combine cranberry sauce, orange juice concentrate, honey, ginger, and nutmeg. Add cranberry mixture to same skillet. Cook, uncovered, for 1 to 2 minutes or until sauce thickens slightly. Serve over pork.
  • Test Kitchen Tip: To keep the sodium in this dish in check, look for natural pork. If using enhanced pork, omit the salt.

Nutrition information

  • Serving size: 4 ounces cooked meat and 2 tablespoons sauce
  • Per serving: 277 calories; 9 g fat(3 g sat); 2 g fiber; 22 g carbohydrates; 26 g protein; 17 mcg folate; 62 mg cholesterol; 14 g sugars; 49 IU vitamin A; 20 mg vitamin C; 25 mg calcium; 1 mg iron; 288 mg sodium; 526 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ Other Carb, 4 Lean Meat

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