Cranberry Pork Chops

Absolutely delish!!! I was nervous due to some of the negative reviews but it came out wonderful. Tender, not dry. I did use boneless chops. I used less white sugar than it called for as well. I do think I will try to sub out the white sugar next time, just bc I am not a fan of sugar. Will def be making again.

This is a fantastic recipe. I doubled the sauce, used chicken broth instead of water, and added a little bit of garlic. This has a wonderful sweet and tangy flavor that we really enjoyed. We served it with a lemon basil rice. Yum!

This was definately a new way to make pork chops for me... but it is definately one I will make again... I ended up adding quite a bit of water to them as it kept cooking down... everyone loved these... suprisingly great combination!!

This was definately a new way to make pork chops for me... but it is definately one I will make again... I ended up adding quite a bit of water to them as it kept cooking down... everyone loved these... suprisingly great combination!!

This is one of my fiancé’s new favorite recipes. He’s not a picky eater by any means (thank goodness!), but few recipes make it onto his “favorites” list. This is one of them though! For six chops, I used frozen cranberries; approximately 1/2 c. sugar; 1/2 t. pepper; added dashes of cinnamon, nutmeg, and cloves; and added close to 1/3 of a diced yellow onion. I highly recommend adding the spices; they really help complete the dish. Also, to turn the juices into more of a sauce, I added cornstarch near the end of cooking. Easy and elegant dish!