Baked Pork Chops With Cranberries

Main Course

Recipe courtesy of The Gift of Southern Cooking by Edna Lewis and Scott Peacock

Serves 4

  • 4 pork chops, cut from the loin 1/2 inch thick
  • 4 tablespoons unsalted butter, lard OK too
  • salt and freshly ground black pepper
  • 12 ounces fresh cranberries, rinsed and picked over
  • 3/4 cup granulated sugar

Baked Pork Chops With Cranberries

Baked Pork Chops With Cranberries

Click image to enlarge


Preheat oven to 350˚F

Rinse and dry the pork chops with a paper towel. In a sauté pan heat the butter over medium heat until very hot. Brown the pork chops on both sides in the butter (or lard). Remove from pan and salt and pepper both sides of each pork chop.

Put a third of the fresh cranberries in the bottom of a small baking dish that will hold the pork chops in two layers. Sprinkle 1/4 cup of sugar over the cranberries. Lay two pork chops side by side over the sugared cranberries.Top with 1/2 of the remaining cranberries and sprinkle another 1/4 cup of sugar over top. Top with the two remaining pork chops and cranberries and sugar, the same as before. Place a piece of parchment paper directly on top of the cranberries and a piece of foil directly on top of the parchment. Cover with a tight fitting lid or double thickness of foil to seal tightly.

Bake in preheated oven for 1 hour until pork chops are tender. Taste the cooked cranberries and add a little salt and pepper if needed.

Serve pork chops hot with cranberry sauce spooned on top.

Chef's note:The tart berries tenderizes the meat and makes for a great sauce too.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive