Simmered Cranberry Pork Chops Recipe -
Simmered Cranberry Pork Chops Recipe

Simmered Cranberry Pork Chops

Recipe by  

"Pork chops are browned and then left to simmer in a sweet cranberry sauce."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    1 hr 10 mins


  1. In a skillet, brown chops slowly in oil; drain.
  2. Add cranberries, SPLENDA® Granulated Sweetener, salt and pepper to chops with 1/2 cup water to start. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry. Add water if necessary to keep chops from drying out.
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  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 prepared pork chop, 3 tablespoons cranberry sauce

Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2011

This was so good. I am a push-over for cranberries and this recipe didn't fail to bring some serious smiles, well-dones, and pats-on-the-back. I browned the pork chops, without a lid, long enough to achieve a good color and have plenty of yummies on the bottom of the skillet. Using the water and a 1/2 cup of whole berry cranberry sauce, I deglazed the skillet and when all the goodies were loose from the bottom of the skillet I added the remaining ingrediences. I returned the pork chops to the skillet and added enough liquid to almost come to the top of the pork chops. I simmered them on Low/Med-Low until they were done having to add liquid twice. The pork chops were savory and sweet, but not too sweet, I will certainly be making these again. For those of you who enjoy tweeking recipes, this has so much potential. My thoughts were along the lines of adding orange zest and toasted pecans to the cranberry sauce. Something else I was thinking about was, using a mixture of water and cranberry juice instead of just water.

Most Helpful Critical Review
Feb 17, 2014

loved the cranberries but my pork still came out dry. I marinated it in cranberry juice and added lots of juice to pan and still dry.

Jun 24, 2011

Delicious. Made as written except used sugar instead of Splenda.

Jul 24, 2011

There's one thing that I didn't like about this recipe and that's the fact that the cranberries cooked to mush. I would not add the cranberries until the last 10-15 minutes of braising. Taste is good, and this really is easy, but it's not too appealing to the eye.

Oct 18, 2012

Excellent! I used canned whole-berry cranberry sauce and omitted the sugar (forgot it! opps!) Because another reviewer mentioned that the cranberries "cooked to mush" I only added about 2/3rds of the cranberry sauce at the beginning. Then, with about 10 minutes left, I added the rest of the sauce, mixing it in well. Because of this, the sauce was perfect, and we spooned it over the meat when it was served. Again, an EXCELLENT recipe! Thanks for sharing!

Aug 13, 2011

I was skeptical but this was delicious! I followed the recipe exactly except for substituting Splenda for real sugar. Next time I plan on adding some cranberry juice for extra zest as per a previous reviewer. Perfect dish for date night with your significant other if you're looking for something new to try.

Feb 01, 2012

I had fresh cranberries that I never made into sauce during the holidays, so this recipe was perfect! I sliced a boneless pork roast into 8 "chops" and browned. Doubled sauce ingredients. Used 1/2 Splenda and 1/2 white sugar. Added zest and juice of one large orange just because I love orange with my cranberry. I'm sure it would have been great without it too. Covered chops with water. Thirty minutes later, we had wonderful pork chops with a sweet cranberry sauce (used two bags of fresh cranberries because the sauce is what makes it so fabulous!). The extra sauce went well with the wild rice mix. Great recipe. Thanks for sharing!

Jul 11, 2011

Great taste and easy recipe! Only change I made was to use regular sugar instead of Splenda.


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  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 409 mg
  • 16%

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

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