The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 21, 2009
These were just okay, to me, although my boyfriend seemed to enjoy them. I didn't have a pan big enough to cook all 6 porkchops, so I ended up reducing the sauce by simmering for a half-hour and then pouring it over the already fried chops and baking for another 1/2 hour. Eh. There was a lot of jucie still and the cranberries were rather... just...eh.
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Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 19, 2009
Delicious!!! My husband rated it one of his top ten favorite meals of all time. As per other reviews I used thin cut chops, a can of whole cranberry sauce and reduced the sugar by half. I will definitely be making these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 14, 2009
Very tasty. I cut the portions down to serve 2. I added about 1/4 cup orange juice for the water but next time I would add only 1/8 cup to start. I will make this again. The pork chops did not dry out like they do with some long cooking.
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Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 9, 2009
Made this Thurs and was GREAT! Used fresh cranberries, half a small can of unsweetened orange juice and 4 packs of splenda. Added half cup of frozen onions, skipped the water altogether and used chicken broth. Very moist and sauce was delicious! Cranberries are so good for you and this was a great way to use them and NOT add a lot of bad stuff!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 23, 2009
My husband was surprised at how good the cranberry sauce was! We will make this again! You can't beat it for being easy, quick and delicious, not to mention pretty!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 11, 2009
This was great and moist as is. The only thing I changed was to cook it in the crock pot on high for 4 hours instead of on the stove.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 11, 2009
Made with canned cranberry sauce & half of the sugar and salted & peppered the chops before browning. Delicious & tender.....will make again. Husband loved them...me too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 27, 2009
Very good. I am always looking for new pork recipes to try and I just happened to have a bag of cranberries in the freezer. Very easy and turned out great!
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Cooking Level: Intermediate

Home Town: Utica, Michigan, USA
Living In: Dahlonega, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 7, 2009
This was a great recipe. I threw some green beens in the pan and served it with stuffing on the side.
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Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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Reviewed: May 19, 2009
This is one of my fiancé’s new favorite recipes. He’s not a picky eater by any means (thank goodness!), but few recipes make it onto his “favorites” list. This is one of them though! For six chops, I used frozen cranberries; approximately 1/2 c. sugar; 1/2 t. pepper; added dashes of cinnamon, nutmeg, and cloves; and added close to 1/3 of a diced yellow onion. I highly recommend adding the spices; they really help complete the dish. Also, to turn the juices into more of a sauce, I added cornstarch near the end of cooking. Easy and elegant dish!
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 21, 2009
Great recipe! I made this for dinner last night for my wife. I followed the recipe exactly except that I used only 2 boneless, thick cut pork loin chops, and I substituted Splenda for the sugar. The recipe turned out great. I finished the meal with brown rice (spooned some of the reduced cranberry sauce over the rice) and mixed broccoli, cauliflower and carrots. Fully satisfying dinner. Thanks for thsi recipe. We will be serving it often.
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Cooking Level: Intermediate

Home Town: Oconomowoc, Wisconsin, USA
Living In: Beloit, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 27, 2009
I really enjoyed the varied flavors that came out of this (really good around the holidays) and how juicy the chops were. I enjoyed it more than my boyfriend, but I LOVED it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 13, 2009
awesome! Will make regularly. I used fresh cranberries, cooked for 40 minutes and added a little extra bit of water at the end (as suggested in recipe). Pork was cooked just right. Used a non-stick frying pan. Served with steamed veg and a baked potato and my boyfriend and I were both really happy with this meal! Thanks!
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Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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Reviewed: Jan. 5, 2009
Delectable, as well as beautiful with fresh cranberries. I'm sending this recipe to friends.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 2, 2008
I had some leftover cranberry sauce from Thanksgiving to use up so I tried this recipe with some thinly sliced pork loin chops. So Good!!! I added half an onion to the mix of leftover home made cranberry sauce. It was tart and sweet and Delicious!
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Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 25, 2008
A fantastic recipe & so easy! My husband and I loved it. I substituted half of the sugar for Splenda and it still tasted great. I would definitely recommend it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 11, 2008
Very good! I love using cranberries in savory dishes, especially with pork. I added half a chopped onion on the advice of another reviewer and used chicken broth instead of water. I also added some dried herb mix (tarragon, rosemary, thyme) and fresh parsley towards the end of cooking. I'll make this one again..would be great for guests, it's such a rich deep color that looks very impressive on a white plate. Had this with brown rice and sauteed green beans. Great!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 25, 2008
This was yummy. I added a can of mandarin oranges, juice and all. Some salt, some pepper. I used cornstarch to thicken it, but it almost didn't need it. I decided to have a backup plan, in case people didn't like it, so I cooked a couple chops just with shake and bake. To taste on it's own the sauce was a little weird, so I had the shake and bake chops on the ready. But the sauce with the meat was fantastic! We served it like a dipping sauce. So what happened with the backup chops? With the sauce, they were EVEN BETTER than the simmered chops!! Next time, I'll just make the sauce to serve with them.
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Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada
Living In: London, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 6, 2008
Wow! My husband (who never cooks) made these for me for a surprise dinner, and he said they were very, very easy to make. They turned out SO well, and the recipe doesn't need a thing changed. He served it with fresh asparagus and boiled red potatoes, and it was perfect. I would suggest using a high-quality pork chop though.
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Cooking Level: Intermediate

Home Town: Gladstone, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 30, 2008
I thought this was a great recipe. I did tweak it a little. I omitted the white sugar and added two cups of chopped apples, a cup or so of apple juice, a dash of cinnamon, nutmeg, about a table spoon of brown sugar Splenda, and I copied someone else with a little pumpkin pie spice. I thought it turned out great. I didn't make a sauce out of the left over juice, but I very well could have (just spooned it onto our plates). My picky daughter loved it. Thanks for sharing.
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