Reviewed: Jan. 13, 2009

awesome! Will make regularly. I used fresh cranberries, cooked for 40 minutes and added a little extra bit of water at the end (as suggested in recipe). Pork was cooked just right. Used a non-stick frying pan. Served with steamed veg and a baked potato and my boyfriend and I were both really happy with this meal! Thanks!

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Reviewer:

leah

Home Town: Toronto, Ontario, Canada

Reviewed: Jan. 5, 2009

Delectable, as well as beautiful with fresh cranberries. I'm sending this recipe to friends.

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Reviewer:

Susan

Reviewed: Dec. 2, 2008

I had some leftover cranberry sauce from Thanksgiving to use up so I tried this recipe with some thinly sliced pork loin chops. So Good!!! I added half an onion to the mix of leftover home made cranberry sauce. It was tart and sweet and Delicious!

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Reviewer:

vampyra1

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Reviewed: Nov. 25, 2008

A fantastic recipe & so easy! My husband and I loved it. I substituted half of the sugar for Splenda and it still tasted great. I would definitely recommend it.

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Reviewer:

Talina

Home Town: Silver Creek, Nebraska, USA

Living In: Sioux Falls, South Dakota, USA

Reviewed: Nov. 11, 2008

Very good! I love using cranberries in savory dishes, especially with pork. I added half a chopped onion on the advice of another reviewer and used chicken broth instead of water. I also added some dried herb mix (tarragon, rosemary, thyme) and fresh parsley towards the end of cooking. I'll make this one again..would be great for guests, it's such a rich deep color that looks very impressive on a white plate. Had this with brown rice and sauteed green beans. Great!

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Reviewer:

krista v.

Cooking Level: Expert

Reviewed: Sep. 25, 2008

This was yummy. I added a can of mandarin oranges, juice and all. Some salt, some pepper. I used cornstarch to thicken it, but it almost didn't need it. I decided to have a backup plan, in case people didn't like it, so I cooked a couple chops just with shake and bake. To taste on it's own the sauce was a little weird, so I had the shake and bake chops on the ready. But the sauce with the meat was fantastic! We served it like a dipping sauce. So what happened with the backup chops? With the sauce, they were EVEN BETTER than the simmered chops!! Next time, I'll just make the sauce to serve with them.

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Reviewer:

Kim T.

Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada

Living In: London, Ontario, Canada

Reviewed: Sep. 6, 2008

Wow! My husband (who never cooks) made these for me for a surprise dinner, and he said they were very, very easy to make. They turned out SO well, and the recipe doesn't need a thing changed. He served it with fresh asparagus and boiled red potatoes, and it was perfect. I would suggest using a high-quality pork chop though.

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Reviewer:

Amanda

Cooking Level: Intermediate

Home Town: Gladstone, Michigan, USA

Reviewed: Mar. 30, 2008

I thought this was a great recipe. I did tweak it a little. I omitted the white sugar and added two cups of chopped apples, a cup or so of apple juice, a dash of cinnamon, nutmeg, about a table spoon of brown sugar Splenda, and I copied someone else with a little pumpkin pie spice. I thought it turned out great. I didn't make a sauce out of the left over juice, but I very well could have (just spooned it onto our plates). My picky daughter loved it. Thanks for sharing.

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