This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 1 hr

Cranberry Pork Chops I

Read Reviews (48)

"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." — CALLA212

Ingredients Edit and Save

Watch video tips and tricks

Pork Chops with Apples

Stuffed Pork Chops I

Italian Breaded Pork Chops

Molasses-Brined Pork Chops

Easy Pan-Fried Pork Chops

Grilled Mongolian Pork Chops

Golden Pork Chops

Cajun Spiced Pork Chops

Marinated Baked Pork Chops

Types of Salt

Original recipe makes 2 servings Change Servings

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

Check All Add to Shopping List

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.

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 1 hr

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Jan 09, 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.

—RJMCDADE

See full review »

Most Helpful Critical Review

Jan 09, 2004

Very easy to prepare. Good "desperation dinner". I used thin pork chops, so rather than stuffing them, I just spread the cranberry mixture on top, and cooked 15 minutes at 400 F. I also didn't have any orange marmalade so I used strawberry spreadable fruit. I think you just need something sweet to cut the tartness of the cranberries. I didn't have any fresh or frozen so I used dried. I also didn't have ground cloves, but I did have whole ones that I ground in my mortar and pestle. I think it gave the recipe a stronger clove flavor, so I'll cut back a little next time on the cloves. My husband liked the pork chops and so did I. He said he wouldn't want them every week, but we could have them once in a while.

—Alassea Eruvande

See full review »

63 Ratings

See other versions of this recipe!

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!

—KATIECOOKS

See full review »

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?

—Natalie F.

See full review »

Jan 09, 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

—LARK78

See full review »

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!

—Shannon

See full review »

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!

—Seattleskybox

See full review »

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.

—ginger

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Cranberry Pork Chops II

Simmered Cranberry Pork Chops

Cranberry and Apple Stuffed Pork Chops

Apple Cranberry Stuffed Pork Chops

Pork Chops with Cranberry Balsamic Sauce

Simple But Awesome Lemon Pepper Pork Chops

Marmalade Pork Chops

Baked Pork Chops II

Slow Cooker Pork Chops II

Caribbean Jerk Pork Chops

ADVERTISE WITH US

Nutrition

Calories
297 kcal
15%

Carbohydrates
32.9 g
11%

Cholesterol
76 mg
25%

Fat
7.9 g
12%

Fiber
1.1 g
4%

Protein
24.6 g
49%

Sodium
67 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cranberry Pork Chops I

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 297
Calories from Fat: 71

% Daily Value *
Total Fat 7.9g 12 %
Saturated Fat 2.8g 14 %
Cholesterol 76mg 25 %
Sodium 67mg 3 %
Potassium 457mg 13 %
Total Carbohydrates 32.9g 11 %
Dietary Fiber 1.1g 4 %
Protein 24.6g 49 %
Sugars 30g
Vitamin A < 1 %
Vitamin C 6 %
Calcium 2 %
Iron 7 %
Thiamin 91 %
Niacin 103 %
Vitamin B6 53 %
Magnesium 11 %
Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.