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Cranberry Pork Chops I

Cranberry Pork Chops I


"Sweet orange marmalade enhances the flavor of the tart cranberries in this wonderful dish. For a more intense flavor, use 1/4 cup dried cranberries or cherries instead of fresh or frozen cranberries and do not chop."
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1 h servings 297 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 67 mg
  • 3%

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.

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  1. Preheat oven to 325 degrees F (165 degrees C). Generously grease a 9x9 inch glass baking dish.
  2. In a bowl, mix cranberries, marmalade, and cloves. Make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture.
  3. Place the pork chops in prepared baking pan. Season with salt and pepper to taste. Spoon 1 tablespoon honey over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.

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Read all reviews 48
  1. 63 Ratings

Most helpful positive review

This is one of my husband's favorite pork chop recipes (and mine, too!). The flavors combine wonderfully. Once when I was short on time, I cubed the pork chops, browned them in skillet, then add...

Most helpful critical review

Very easy to prepare. Good "desperation dinner". I used thin pork chops, so rather than stuffing them, I just spread the cranberry mixture on top, and cooked 15 minutes at 400 F. I also didn'...

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Least positive

This is one of my husband's favorite pork chop recipes (and mine, too!). The flavors combine wonderfully. Once when I was short on time, I cubed the pork chops, browned them in skillet, then add...

My husband and I love this recipe! The first time we followed the recipe exactly, but we added even more of the good stuff the second time. Our motto is that if a little is good, a lot is bett...

My fiance and I absolutely LOVED this recipe! I used dried cranberries because I wanted a more intense flavor, and it was such a nice comfort food meal; perfect for impressing company! Be aware ...

Great recipe!!! a new twist with great blend of flavors and textures. I didn't have orange marmalade, so used apricot. In place of the dried cranberries, I used dried cranraisins... excellent!!!...

I made this for some friends the other night, everyone loved them! It is easy and quick to prepare, and tastes great. I was afraid it would be too sweet, but that was not the case. I used some f...

Thank you for this recipe - it is a keeper! My picky 10 year old even loved this one. As another reviewer suggested, I first browned the chops on the stovetop, stuffed them with the cranberry/m...

My husband and I thought this was so good that we served it on New Year's Eve. We've used orange, apricot, and peach preserves and it's good with all of them. I just use what we have open at t...

This is a wonderful recipe for company. I had pork chops prepared by the butcher, so the pockets were very large. I browned the chops first, because they were so thick. I made extra cranberr...

These turned out absolutely amazing! I didn't have any marmalade so I used Smucker's cherry preserves. I also used Buckwheat honey, which has a darker, more intense flavor than clover honey. I c...

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