Pork Chops with Cranberry Mustard Sauce Recipe

Pork Chops with Cranberry Mustard Sauce

Recipe provided by Melissa Keller

Watch the video tutorial to see how this dish is created.

Recipe Details

• Difficulty: Easy
• Servings: 4 servings
• Total Time: 12 hours 30 minutes
• Preparation Time: 10 minutes
• Resting Time: 12 hours
• Cooking Time: 20 minutes

Nutritional Information Per Serving

Serving Size: 1 of 4 servings

• Calories: 714
• Total Fat: 36 g
• Saturated Fat: 9 g
• Carbohydrates: 65 g
• Dietary Fiber: 6 g
• Sugar: 54 g
• Protein: 36 g
• Cholesterol: 107 mg
• Sodium: 917 mg

Ingredients

• 4 (6-ounce) bone-in pork loin chops
• 4 teaspoons Dijon mustard
• 1/4 cup Cranberry Mustard Sauce (see recipe below)
• Nonstick cooking spray
• Salt and freshly ground black pepper

Cranberry Mustard Sauce Ingredients

• 1 (12-ounce) package fresh or frozen cranberries (about 4 cups)
• 1 cup water
• 1 cup sugar
• 1/2 cup chopped pecans
• 4 teaspoons Dijon mustard

Instructions

1. Lay the pork chops in a shallow dish in a single layer. In a small bowl, combine the Dijon mustard with cranberry sauce, stirring well. Using a brush, apply the mustard mixture evenly on both sides of the pork chops. Cover the dish and refrigerate for anywhere between 1 to 12 hours, turning the chops occasionally to ensure even marination.
2. Spray a large skillet with nonstick cooking spray and heat over medium. Once hot, add the pork chops. Cover partially and cook them for 10 minutes. Then remove the lid, flip the chops, and continue cooking uncovered for an additional 5 to 10 minutes until fully cooked but still tender and juicy. Add salt and pepper according to taste, then transfer the pork chops to a serving plate.
3. Note: This recipe was contributed by a home cook and hasn't been tested by Recipe Iseasy Kitchens, so results may vary.

Preparing the Cranberry Mustard Sauce

1. Rinse and sort through the cranberries. In a medium saucepan over medium heat, combine water and sugar. Bring to a boil while stirring to dissolve the sugar. Add cranberries and return to boiling. Lower the heat and let simmer until the cranberries pop open, about 10 minutes. Stir in the chopped pecans and Dijon mustard, then pour the sauce into a small bowl.
2. Allow the sauce to cool fully at room temperature. Once cool, cover and chill in the refrigerator until ready to serve. The sauce will thicken further as it cools.

Yield: Approximately 2 1/4 cups of sauce.