Pork chops with cranberry-maple pan sauce from Fine Cooking Magazine, Oct/Nov 2012 (page 11) by Tony Rosenfeld

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jackiecat on October 31, 2020

    Original link to Fine Cooking doesn't work. This one does https://www.cranberries.org/recipe/pork-chops-cranberry-maple-pan-sauce

  • EdM on January 07, 2020

    Easy sauce with great flavor. I agree with wodtke note. Used frozen cranberries, good pork, don't overcook (135 degrees, followed by warming chops in sauce).

  • chawkins on December 08, 2016

    So simple and so good, but then I love cranberry anything.

  • Christine on June 18, 2015

    So delicious! Made with boneless pork chops and skipped the mustard. I made the sauce in a separate pot so it could be done at the same time as the pork chops. The sauce was the perfect combination of tart and sweet.

  • wodtke on January 26, 2015

    Decent recipe if you like a slightly sweet pan sauce. I used chops twice the size specified, so just browned them in an oven-proof pan, then stuck in the oven until 135 degrees, my usual for pork. The sauce is delicious and complex. The success of the meal, however, is going to be down to the quality of the pork you use.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.