Pork Chops with Cranberry Glaze Pork Chops with Cranberry Glaze

Pork Chops with Cranberry Glaze 150 Image by: Pork Chops with Cranberry Glaze 150 Author: Canadian Living

Move over turkey! This delicious and festive cranberry glaze is unlike anything you've even tried before on a pork chop. 

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2006


  • 4 pork loin centre chops, boneless (1 lb/500 g) or bone in
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 2 shallots or half small onion, finely diced
  • 2 cloves of garlic minced
  • 1/3 cup sodium-reduced chicken stock
  • 1/3 cup dried cranberries
  • 1/4 cup apple jelly
  • 3 tablespoons cider vinegar
  • 1 teaspoon chopped fresh rosemary (or 1/2 tsp/2 mL crumbled dried)


Sprinkle pork chops with half each of the salt and pepper.

In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown pork chops, turning once, until golden. Transfer to plate. Drain fat from pan.

Add remaining oil to pan; fry shallots, garlic and remaining salt and pepper over medium heat, stirring occasionally, until softened, about 2 minutes.

Add chicken stock, dried cranberries, apple jelly, vinegar, and rosemary. Stir until jelly melts and cranberries soften, about 4 minutes.

Return pork and any juices to pan, turning to coat. Reduce heat, cover and simmer, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, about 5 minutes. Transfer pork to platter; keep warm.

Boil sauce until syrupy, about 1 minute. Pour over pork.

Nutritional facts Per serving: about

  • Sodium 396 mg
  • Protein 23 g
  • Calories 317.0
  • Total fat 14 g
  • Cholesterol 63 mg
  • Saturated fat 3 g
  • Total carbohydrate 25 g


  • Iron 8.0
  • Folate 2.0
  • Calcium 3.0
  • Vitamin A 1.0
  • Vitamin C 3.0
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Pork Chops with Cranberry Glaze