Autumn Glazed Pork Chops

Autumn Glazed Pork Chops

29

"These chops are an easy weekday dinner that highlights the autumn flavors. Serve with baked sweet potatoes and steamed cauliflower."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 315 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Spray a large nonstick skillet with nonstick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Drain off juices. In a small bowl combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1 to 2 minutes, until heated through.

Reviews

29
  1. 45 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

No apple cider, so I used orange juice. I doubled the sauce(because once I made the first batch, it didn't seem like there was enough)and added two tbsp. of cornstarch to the orange juice before...

Most helpful critical review

I followed the directions and just doubled the sauces so that I could have some for gravy. It was just to sweet and tangy for me. My boyfriend enjoyed it.

No apple cider, so I used orange juice. I doubled the sauce(because once I made the first batch, it didn't seem like there was enough)and added two tbsp. of cornstarch to the orange juice before...

I followed the recipe exactly. It was very quick, easy and wonderfully different. Even my picky kids liked this!(For some reason, they don't usually care for the taste of pork chops & I've tried...

Very good and super quick, easy and inexpensive! I did sprinkly the chops liberally with salt, pepper and onion powder before cooking, then followed the recipe as written. The only thing I wou...

Really good! I baked them instead of pan cooking them, but I followed the recipe exactly. The hubster suggested adding a little more cranberry next time.

I also sustituted orange juice for the concentrate. In the end, I added about a teaspoon of cornstarch to the sauce for thickening. The house smelled wonderful and the chops did not disappoint!

Love this. Watch the amount of pepper you use in the beginning.

Very good flavor! Definitely double the sauce to adequately accompany the chops. I found it a bit too sweet, so next time I will reduce the honey. Most cranberry sauces have added sugars so I ...

Kids loved them I tried it with Pork tenderloin cut into medallions. The pork was tender and delicious.

Very very good, flavorful and does not come out too dry which is a common problem with pork chops. Made as is except for I used regular orange juice instead of concentrate because it was what I ...