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Nutrition Facts
Serving Size 1 (267g) Recipe makes 4 servings
Calories 497
Calories from Fat 233		(46%)
Amount Per Serving		%DV
	Total Fat 25.9g	39%
	Saturated Fat 12.2g	61%
	Monounsaturated Fat 9.3g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 105mg		35%
Sodium 177mg		7%
Potassium 466mg		13%
Total Carbohydrate 36.7g		12%
	Dietary Fiber 1.0g	4%
	Sugars 33.2g
Protein 23.2g		46%
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Easy Pork Chops With Cranberry Pan Sauce

Recipe #144064 | 20 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Nov 7, 2005

This recipe might not look like much, but wait until you try it! If you can,try to use the fresh thyme in place of dryed, it really makes a difference in taste! If you want you can use chardonnay in place of the white wine, I use chardonnay and it worked out quite well. This recipe can be doubled if desired. Serve this with potato pancakes for a great meal!

SERVES 4 (change servings and units)

Ingredients

4-6 tablespoons butter
4 pork chops (bone in or boneless)
salt and pepper
garlic powder
2/3 cup dry white wine
1 1/4 cups cranberry sauce (can use a little more)
1/4 cup shallot, chopped
2 tablespoons chopped fresh thyme (or 1-2 teaspoons dryed thyme, rubbed between fingers to release the flavor)

Directions

1
Melt the butter in a heavy skillet over medium heat.
2
Season the pork chops with salt, pepper and garlic powder, and saute until browned and cooked through (about 5-6 minutes on each side).
3
Transfer the chops to a plate.
4
Add in wine to the same skillet; bring to a simmer, scraping any browned bits in the bottom of the pan.
5
Stir in cranberry sauce, shallots and fresh thyme; reduce the heat to medium-low and simmer until slightly reduced, stirring occasionally about 3-4 minutes).
6
Season the sauce with salt and pepper.
7
Return pork and any of the juices from the plate into the skillet; cook until heated through (about 1 minute).
8
Transfer the chops to a plate.
9
Spoon the sauce over the pork.

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Featured Reviews for This Recipe

From: Irmgard

On Feb 27, 2009

This is a lovely recipe and a great way to use up leftover cranberry sauce, or in my case, cranberry chutney. Next though, I will not make as much sauce. My husband is not a big sauce lover and left most of his on the side of the plate. We had it with fried potatoes. I will certainly make this again!

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From: Chef1MOM~Connie

On Dec 4, 2006

Really liked this recipe and the tastes. I made this as a request from me for leftover cranberry sauce. WHO KNEW?! I did sub in bonless chicken breasts for chops as that is what I had on hand. Adjusted cooking times for the chicken a few extra minutes. Very good sauce on chicken and what aroma. Not too sweet and DH thought it was thumbs up! Thank you again.

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From: LonghornMama

On Feb 3, 2006

Wonderful and quick to fix! Picky DH and the picky kids all enjoyed this one. In the freezer I had leftover cranberry/apricot sauce Spirited Cranberry Apricot Sauce which is not overly sweet and worked quite well. Also used half olive oil and half butter since my chops were thick and I was afraid the butter would burn in the amount of time they would take to cook. Served with garlic mashed potatoes and brussels sprouts for a lovely weekday meal that would also be company worthy. Thanks, Kittencal!

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From: kusinera

On Nov 18, 2005

What can I say but absolutely just wonderful, this has to be the easiest and flavorful pork chop recipe around, I didn't have any real wine so I used white cooking wine (no alcohol) and it still was really wonderul, Kitty my friend you have the best recipes on the net! thank you for this simple and delicious recipe, we all really loved it, I made 7 boneless pork chops and I doubled everything else and used yellow onions instead of shallots YUMMMMMMMMMMM!

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