Reviewed: Dec. 18, 2011

I gave this recipe three stars because it was a happy medium. The meat turned out really well and we all enjoyed it. However, the sauce did not work for me and I made it exactly like the recipe. The problem was that I reduced it too much I think. The combination of balsamic vinegar and cranberries was too biting and acidic. Next time I think I would try cherries or apples in the sauce and definitely leave the sauce less reduced. I will make it again though because I think it is a solid recipe.

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Reviewer:

rodentgirl16

Cooking Level: Intermediate

Reviewed: Dec. 8, 2011

Prepared for dinner tonight. I used bone in pork chops instead of the boneless, and put in a 300 degree oven to keep warm. Served with rice pilaf, green beans and side salad .. will make again

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Reviewer:

lisajoy

Cooking Level: Intermediate

Home Town: Renton, Washington, USA

Living In: Kent, Washington, USA

Reviewed: Dec. 5, 2011

I gave this 3 stars for the sauce. I will try this with pork tenderloin next time. The 20min cooking time was way too long for the pork chops. They were very dry.

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Reviewer:

Annette

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Dec. 5, 2011

Very good! I took the advice of a reader and doubled the sauce. Unfortunately, I had to use broth since I had no stock. It was a bit tart for me (just a personal preference) and added 2T brown sugar. I also like my sauce a bit thicker so I used a bit of cornstarch. Do yourself a favor and try this. It's a great blend of flavors. Next time, I'll make sure I have stock on hand.

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Reviewer:

tldlb

Reviewed: Dec. 5, 2011

This was really good. I did change things a tiny bit. I used fresh cranberries that I made into a sauce, a little fresh lemon,used cornstarch to thicken things. My husband who really doesn't like pork gobbled this up and requested that I make this more often.

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Reviewer:

linda

Reviewed: Dec. 5, 2011

Easy recipe with great flavor. I made one change I added a little bit of cornstarch to thicken the sauce after it simmered.

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Reviewer:

tireland

Cooking Level: Intermediate

Reviewed: Jun. 28, 2011

Outstanding! It's just me so I divided the recipe down and it worked perfectly for me. I didn't have chicken stock, so used beef, and just couldn't find my garlic (it was hiding in the back of the fridge) so got frustrated and used garlic powder and even that worked great. The combination of flavors is just delicious! I wanted to lick the pan!

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Reviewer:

Rosie

Reviewed: Feb. 13, 2011

This had a wonderful flavor and the pork chops were very tender BUT I followed the recipe to the tee and still the sauce came out really thin. Is there a trick to making it thicken?

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Reviewer:

Lyn P.

Reviewed: Aug. 30, 2010

I served a cranberry-balsamic sauce with a pork tenderloin last weekend. I included one onion, chopped and fresh rosemary instead of thyme. I also used canned whole berry cranberry sauce instead of the dried berries. The sauce really complimented the pork quite well. I may try the sauce for our Thanksgiving turkey.

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