Cranberry Sage Pork Chops

Cranberry Sage Pork Chops

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  • Prep Time


  • Total Time


  • Servings



  • 4 thick-cut boneless pork loin chops

  • 3 Tbsp. chopped fresh sage

  • ½ cup chopped orange flavored dried cranberries, divided

  • 2 Tbsp. breadcrumbs

  • 1 tsp. garlic pepper

  • 2 Tbsp. butter

  • 2 shallts, sliced

  • ½ cup whole berry cranberry sauce

  • 1 Tbsp. cider vinegar


Cut pocket into the side of each chop. In small bowl blend 2 tablespoons of the sage, 1/4 cup of the dried cranberries, breadcrumbs and 1/2 teaspoon of the garlic pepper. Fill chops with breadcrumb mixture. Sprinkle both sides of chops with remaining 1/2 teaspoon garlick pepper. Melt butter in large nonstick pan over medium-high heat. Add chops; cook 3 minutes. Turn chops; add shallots. Cook 3-4 minutes more to brown, stirring shallots occasionally. Add cranberry sauce, remaining 1/4 cup dried cranberries, vinegar and remaining one tablespoon sage. Mix well. Heat until bubbly; cover and reduce heat to medium-low. Simmer 4-6 minutes or until pork is no longer pink. Remove chops; cover to keep warm Bring sauce in skillet to boiling; cook and stir one minute or until thickened. Spoon sauce over pork chops before serving.


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