These cranberry pork chops are a snap to cook with fresh cranberries, a diced apple, and seasonings. The chops are seared and then baked with seasonings. Cranberries and diced apples are added to the pork chops about halfway through the baking time. For some extra crunch, add a few tablespoons of chopped pecans or walnuts to the chops.
Replace the diced apple with a diced Bosc or Anjou pear if you'd like. Or use another seasonal fruit. In the summertime, a diced peach or nectarine would make a good addition along with frozen cranberries. If you can't find fresh or frozen cranberries, use a 16-ounce can of whole cranberry sauce, reduce the chicken broth to 1/4 cup, and reduce the sugar to 1 tablespoon, or to taste.
Serve these tasty chops with rice, stuffing, or baked potatoes and steamed vegetables.
- 4 pork chops (about 1 inch thick)
- 1 tablespoon shortening
- 1/4 cup onion (chopped)
- 1/8 teaspoon poultry seasoning
- Dash salt and pepper
- 1 cup chicken broth
- 1 1/2 cups fresh cranberries
- 1 apple (peeled, cored, and diced)
- 1/2 cup sugar
- 1/4 cup water
- Optional: 2 tablespoons pecans or walnuts (coarsely chopped)
- Preheat oven to 350 F.
- Heat the shortening in a heavy skillet over medium heat -- brown the pork chops on both sides.
- Place pork chops in a shallow baking dish.
- Sprinkle the chopped onion, poultry seasoning, salt, and pepper over the pork chops. Add the chicken broth.
- Cover the pan tightly with foil and bake for 30 minutes.
- Combine cranberries with the diced apple, sugar, and 1/4 cup of water. Add 2 tablespoons of chopped pecans or walnuts, if desired. Spoon the mixture over the pork chops.
- Bake 20 to 30 minutes longer, or until pork chops are tender and done.
|Nutritional Guidelines (per serving)|
|Total Fat||29 g|
|Saturated Fat||9 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||3 g|