Pork chops with cranberry wine sauce

    Pork chops with cranberry wine sauce

    (45)
    1save
    20min


    2 people made this

    About this recipe: Pork chops are browned then served in a cranberry and white wine sauce with fresh herbs. This is a quick and easy meal that is suitable for company or a weeknight dinner.

    Ingredients
    Serves: 4 

    • 1 tablespoon olive oil
    • 4 boneless pork chops
    • salt and pepper to taste
    • 2 cloves garlic, minced
    • 300ml dry white wine
    • 350g cranberry sauce
    • 1 tablespoon thinly sliced fresh sage leaves
    • 1 tablespoon chopped fresh thyme
    • 1 tablespoon chopped flat leaf parsley

    Method
    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat the oven to 170 C / Gas 3.
    2. Heat the olive oil in a large pan over medium-high heat. Season the pork with salt and pepper. Fry in the oil until browned on each side, 2 to 3 minutes. Transfer the pork to a baking dish, and place in the preheated oven.
    3. Reduce the heat under the pan to medium and add the garlic. Cook and stir just until fragrant. Stir in the wine and cranberry sauce. Simmer for a few minutes until the sauce thickens slightly. Stir in the sage and thyme. Return the pork to the pan and turn to coat with the sauce. Place on plates to serve and garnish with fresh parsley.
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    Reviews & ratings
    Average global rating:
    (45)

    Reviews in English (45)

    by
    14

    This was so good. I don't usually rave about my own cooking, but I did this time, thanks to your recipe. My whole family loved it. Thank you, thank you, thank you.  -  16 Jan 2008  (Review from Allrecipes US | Canada)

    by
    13

    The sauce was tasty, but way too thin, like water, even though I reduced and reduced forever. The timing was way off, too, it took much MUCH longer. Will try it again and figure out how to thicken the sauce.  -  21 Mar 2011  (Review from Allrecipes US | Canada)

    by
    9

    It sounded good but, I will probably not make it again. I thought the spices were a little too much.  -  22 Jun 2006  (Review from Allrecipes US | Canada)

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