Recipe by CZARDAS
"Pork chops are browned then served in a cranberry and white wine sauce with fresh herbs. This is a quick and easy meal that is suitable for company or a weeknight dinner."
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boneless pork chops, 1/2-inch thick
salt and pepper to taste
1 1/4 cups
dry white wine
1 1/4 cups
whole berry cranberry sauce
thinly sliced fresh sage leaves
chopped fresh thyme
chopped Italian flat leaf parsley
This was so good. I don't usually rave about my own cooking, but I did this time, thanks to your recipe. My whole family loved it. Thank you, thank you, thank you.
The sauce was tasty, but way too thin, like water, even though I reduced and reduced forever. The timing was way off, too, it took much MUCH longer. Will try it again and figure out how to thicken the sauce.
It sounded good but, I will probably not make it again. I thought the spices were a little too much.
Good recipe, but not wow
I used this recipe on a "center sliced pork leg". It came out great. Moist and slightly sweet, just the way pork should be. I omitted the oven part as I saw no need for it.
This recipe was good. It wasn't my favorite pork recipe but it was decent. If I make it again I will cut back on the spices.
The ingredients were great. I didn't add the parsley. And I used dry spices instead of fresh. I cooked the sauce down so that it was more like a glaze. Next time I will take pork chops out after 20 minutes to keep them more moist and cook sauce alone till thickened.
I thought this was a great quick supper. I had 1" boneless loin chops, so baking was perfect, nice and moist. I was looking for a recipe to use up some leftover cranberry sauce I had in the fridge, so I used an equal amount of wine and 1 clove of garlic, fresh parsley, but just a dash of dried sage and thyme. My husband said he'd like it even better with a turkey cutlet!
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Cutlets with Cranberry Wine Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 72
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