Recipe Image

Cranberry Pork Loin Chops

  • 15 m
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.”


    • 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


  • 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.
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