Reviewed: Sep. 4, 2008

Fantastic Recipe

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WarTater

Cooking Level: Intermediate

Living In: Pinedale, Wyoming, USA

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Reviewed: Feb. 24, 2008

I found these pork chops to be just ok I wasn't wowed by them. I wont make again.

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Sharney

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2008

Excellent! I couldn't find thick enough chops, so I used two thin ones, and put the cranberry mixture in between. It was easier than cutting them ~ a little tricky to turn, but worked out just fine. It was enjoyed by all!

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AZLADI5

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jan. 20, 2008

After not being able to track down fresh or frozen cranberries at my local store, I resorted to using canned cranberry sauce. The pork chops I purchased were thin so I place the sauce mixture on top. The sauce was a bit overpowering so I will probably use less sauce next time, but we will definitely make these again. Thanks for the add.

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GoneSideways

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jan. 19, 2008

It was alright, but not nearly the level of "yum" I was expecting from all the rave reviews - I baked the chops at exactly 45 min. & they came out much too tough. I might make it again but definitely need to double or triple the stuffing ingred. & cook less time. Kind of disappointing.

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MamaRidd07

Cooking Level: Intermediate

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Reviewed: Jan. 7, 2008

good, would make again. made some modifications. my pork chops were too thin to stuff, so just put everything on top of pork chop and cooked that way. Worked fine except I think I would have made a little more of the cranberry topping for the top since I was left wanting more of it. Also, didn't have orange marmalade so used strawberry jam instead, and this tasted good (although orange flavor probably would have been better combo with cranberry).

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pdizzy

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Reviewed: Jan. 5, 2008

This really was easy to prepare and came out of the oven smelling and tasting delicious. I scored amazing points with the folks I served it to, and it started off the New Year on a great note. I definitely would make this dish again and recommend it.

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guitargoddess78

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 28, 2007

This recipe wasn't bad, I just didn't care for the combination of flavors.

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Lisa K

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

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Reviewed: Dec. 18, 2007

Could only find x4 'not so thick' boneless chops. Tried cutting a 'deep' pocket - partially successful. Doubled the dried cranberry, marmalade, clove stuffing. Stuffed as well as possible and poured honey over chops. When done, chops were in a 1/2 inch soup of juices. Very tender, very tasty. Served with regular stuffing & baby carrots.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Dec. 17, 2007

This recipe was one of the best I've ever tried for pork chops! We used dried cranberries and it worked very well - such a bold flavor. Tossed together with some couscous, it was a fabulous meal.

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EmJay

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Reviewed: Dec. 16, 2007

this is very good with a very different taste.made exactly except used 1/4 c. dried cranberries and poured over chops, also added cranberry drippings to cooked brown rice also very tasty. will use this many more times

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candy

Cooking Level: Expert

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Reviewed: Dec. 16, 2007

Lovely recipe...however, I made slight changes. I had no honey so I used light corn syrup, although the marmalade would have sufficed, I think. We used the dried cranberries and they were perfect. I would have prefer them a bit browned, so I may saute them a bit before baking next time. but the taste was delicious and they weren't tough. Maybe it depends on the type of chop... the low temp should keep it from toughening.

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suchaprincess

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Sep. 17, 2007

Flavor is great, but my chop still came out tough.

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SuzyQ

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Orange, California, USA

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Reviewed: 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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Shannon

Cooking Level: Expert

Home Town: Lebanon, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 5, 2007

Yum!!! I made this for my husband (who usually doesn't care for anything sweet) and he loved it. Served it along with cranberry basmati rice. Perfect.

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K.T.

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Reviewed: 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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Natalie F.

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Oct. 24, 2006

My boyfriend loved this and has requested it twice since. Make sure the pork chops are not too thin. I did 2 times the sauce and served it with white rice.

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JENNIFERDROZ

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Reviewed: 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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Seattleskybox

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Reviewed: 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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KSWRIGHT

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Marlborough, Massachusetts, USA

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Reviewed: Dec. 1, 2005

The recipe as-is was only OK according to my tastebuds. Mine turned out to not really have much of a punch of flavor. I might try this with dried cranberries but I don't know that I'll be trying this recipe again anytime soon. I get better results with pork chops using other recipes.

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May S.

Living In: Charlotte, North Carolina, USA

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Cranberry Pork Chops I

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