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Cranberry Sage Pork Chops


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  • 4 thick-cut boneless pork loin chops
  • 3 Tbsp. chopped fresh sage
  • 1/2 cup chopped orange flavored dried cranberries, divided
  • 2 Tbsp. breadcrumbs
  • 1 tsp. garlic pepper
  • 2 Tbsp. butter
  • 2 shallts, sliced
  • 1/2 cup whole berry cranberry sauce
  • 1 Tbsp. cider vinegar



Step 1

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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