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Cranberry Pork Chops I
SUBMITTED BY:
CALLA212
PHOTO BY:
Sandra
"Sweet orange marmalade enhances the flavor of the tart cranberries in this wonderful dish. For a more intense flavor, use 1/4 cup dried cranberries or cherries instead of fresh or frozen cranberries and do not chop."
RECIPE RATING:
Read Reviews
(47)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/3 cup fresh or frozen cranberries, chopped
2 tablespoons orange marmalade
1/8 teaspoon ground cloves
2 pork chops
salt and pepper to taste
2 tablespoons honey
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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Generously grease a 9x9 inch glass baking dish.
In a bowl, mix cranberries, marmalade, and cloves. Make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture.
Place the pork chops in prepared baking pan. Season with salt and pepper to taste. Spoon 1 tablespoon honey over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.
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REVIEWS
Reviewed on Jan. 9, 2004 by RJMCDADE
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RJMCDADE
Jan. 9, 2004
This is one of my husband's favorite pork chop recipes (and mine, too!). The flavors combine wonderfully. Once when I was short on time, I cubed the pork chops, browned them in skillet, then added the rest of the ingredients and sauteed until the dried cranberries were tender and the sauce had thickened enough to coat the pork. Not quite as elegant, but the meat stayed tender and every piece was covered with the delectable flavor of the sauce. I like to serve with wild rice pilaf and french style green beans.
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15 users found this review helpful
This is one of my husband's favorite pork chop recipes (and mine, too!). The flavors combine...
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Reviewed on Jan. 10, 2004 by KATIECOOKS
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KATIECOOKS
Jan. 10, 2004
My husband and I love this recipe! The first time we followed the recipe exactly, but we added even more of the good stuff the second time. Our motto is that if a little is good, a lot is better! So we used even more cranberries, orange marmalade and honey. Wonderful flavors together!
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10 users found this review helpful
My husband and I love this recipe! The first time we followed the recipe exactly, but we...
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Reviewed on Nov. 16, 2006 by
Natalie F.
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Natalie F.
Nov. 16, 2006
My fiance and I absolutely LOVED this recipe! I used dried cranberries because I wanted a more intense flavor, and it was such a nice comfort food meal; perfect for impressing company! Be aware though: the cloves in this recipe are quite prominent, so if you don't like them or think you don't like them, I'd cut it back to a bare pinch. I love cloves, so I added an extra pinch, and it was perfect for me. I served these chops with fresh steamed string beans, cranberry-cornbread stuffing, crescent rolls, and pumpkin pie for dessert; a delicious autumn meal! I posted the photo that now appears with the recipe- looks tasty, doesn't it?
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9 users found this review helpful
My fiance and I absolutely LOVED this recipe! I used dried cranberries because I wanted a more...
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Reviewed on Jan. 9, 2004 by LARK78
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LARK78
Jan. 9, 2004
Great recipe!!! a new twist with great blend of flavors and textures. I didn't have orange marmalade, so used apricot. In place of the dried cranberries, I used dried cranraisins... excellent!!!! Next time I will use thicker chops, I used what I had on hand and they were alittle on the thin side. my husband, who is VERY picky, thought they were great as well!!! that is saying something!!! Thanks for sharing this wonderful dish, I will serve it often. MJ
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9 users found this review helpful
Great recipe!!! a new twist with great blend of flavors and textures. I didn't have orange...
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Reviewed on Oct. 16, 2006 by Seattleskybox
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Seattleskybox
Oct. 16, 2006
Thank you for this recipe - it is a keeper! My picky 10 year old even loved this one. As another reviewer suggested, I first browned the chops on the stovetop, stuffed them with the cranberry/marmalade mixture, then spooned the remaining cranberry/marmalade mixture and honey over them. I used dried cranberries instead of fresh. Chops were very moist and the flavor was incredible. Thanks again!
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8 users found this review helpful
Thank you for this recipe - it is a keeper! My picky 10 year old even loved this one. As...
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Reviewed on Jan. 10, 2004 by N0NNYM0USE
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N0NNYM0USE
Jan. 10, 2004
These turned out absolutely amazing! I didn't have any marmalade so I used Smucker's cherry preserves. I also used Buckwheat honey, which has a darker, more intense flavor than clover honey. I cooked them for about 55 minutes, and left them in the turned-off oven for another 10 while I made a side dish. The sauce this dish makes is just incredible.
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8 users found this review helpful
These turned out absolutely amazing! I didn't have any marmalade so I used Smucker's cherry...
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Reviewed on Nov. 16, 2005 by ginger
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ginger
Nov. 16, 2005
This is a wonderful recipe for company. I had pork chops prepared by the butcher, so the pockets were very large. I browned the chops first, because they were so thick. I made extra cranberry mix, filled the pockets and put the leftover mix on top of the chops. Because of their size I baked them a little longer. They did not dry out at all - they were very attractive and were a big hit. Definitely worth it to use good quality ingredients.
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6 users found this review helpful
This is a wonderful recipe for company. I had pork chops prepared by the butcher, so the...
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Reviewed on Apr. 16, 2007 by
Shannon
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Shannon
Apr. 16, 2007
I made this for some friends the other night, everyone loved them! It is easy and quick to prepare, and tastes great. I was afraid it would be too sweet, but that was not the case. I used some fresh and some dried cranberries. The cloves are essential in this recipe, so don't leave them out. They give the dish a great smoky complexity!
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5 users found this review helpful
I made this for some friends the other night, everyone loved them! It is easy and quick to...
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Reviewed on Jan. 16, 2006 by
KSWRIGHT
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KSWRIGHT
Jan. 16, 2006
My husband and I thought this was so good that we served it on New Year's Eve. We've used orange, apricot, and peach preserves and it's good with all of them. I just use what we have open at the time. Thanks for the great recipe.
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5 users found this review helpful
My husband and I thought this was so good that we served it on New Year's Eve. We've used...
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Reviewed on Nov. 14, 2005 by
GINAH1
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GINAH1
Nov. 14, 2005
This was great-I tripled the recipe so we could have leftovers. I used thick, center cut pork chops, fresh cranberries and apricot jam, since I did not have orange marmalade. I cut a pocket in each chop about 3/4 deep for the cranberry mixture. I will definitely make this one again!
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