Pan-Broiled Cranberry Cutlets


Simple to make, impressive to guests. This dish is easy enough for a weekday meal and works well for weekend guests. Serve with a simple green salad and glazed carrots.


  • 4 boneless pork loin chops (1/4-inch-thick)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cranberry sauce
  • 1 cup barbecue sauce
  • 1/2 cup dry red wine
  • 1 cinnamon stick
  • 1 teaspoon orange peel (grated)
  • 1 tablespoon olive oil


  1. Season pork chops with salt and pepper. Place in shallow casserole. Combine remaining ingredients in small pan. Heat to a simmer; simmer 10 minutes. Remove from heat and cool completely. Pour over pork chops. Cover and refrigerate overnight.
  2. Remove chops from marinade, discarding marinade. Brown chops over medium-high heat in nonstick skillet for 2-3 minutes on each side until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
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