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Baked Pork Chops With Apple Cranberry Sauce

A wonderful fruit sauce adds the perfect touch to these pork chops—try serving with a side of brown rice and steamed broccoli

Recipe Source: Deliciously Healthy Family Meals
Prep time Cook time Yields Serving Size
10 minutes 30 minutes 4 servings 1 pork chop, ¼ C sauce, 2 orange segments

Ingredients

For pork chops:

4 boneless pork chops (about 3 oz each)
¼ tsp ground black pepper
1 medium orange, rinsed, for ¼ tsp zest (use a grater to take a thin layer of skin off the orange; save the orange for garnish)
½ Tbsp olive oil

For sauce:

¼ C low-sodium chicken broth
1 medium apple, peeled and grated (about 1 C) (use a grater to make thin layers of apple)
½ cinnamon stick (or 1/8 tsp ground cinnamon)
1 bay leaf
½ C dried cranberries (or substitute raisins)
½ C 100 percent orange juice

calories 232
Total fat 7 g
Saturated fat 2 g
Cholesterol 50 mg
Sodium 42 mg
Total fiber 2 g
Protein 18 g
Carbohydrates 25 g
Potassium 384 mg
Vitamin A 2%
Vitamin C 60%
Calcium 4%
Iron 6%
Percent Daily Values are based on a 2,000 calorie diet.

Directions

  • 1
    Preheat oven to 350 °F.

  • 2
    Season pork chops with pepper and orange zest.

  • 3
    In a large sauté pan, heat olive oil over medium heat.  Add pork chops, and cook until browned on one side, about 2 minutes.  Turn over and brown the second side, an additional 2 minutes.  Remove pork chops from the pan, place them on a nonstick baking sheet, and put in the oven to cook for an additional 10 minutes (to a minimum internal temperature of 160 °F).

  • 4
    Add chicken broth to the sauté pan and stir to loosen the flavorful brown bits.  Set aside for later.

  • 5
    Meanwhile, place grated apples, cinnamon stick, and bay leaf in a small saucepan.  Cook over medium heat until the apples begin to soften.

  • 6
    Add cranberries, orange juice, and saved broth with flavorful brown bits. Bring to a boil, and then lower to a gentle simmer. Simmer for up to 10 minutes, or until the cranberries are plump and the apples are tender. Remove the cinnamon stick.

  • 7
    Peel the orange used for the zest, and cut it into eight sections for garnish.

  • 8
    Serve one pork chop with ¼ cup of sauce and two orange segments.

Chefs-in-Training If your children would prefer it without the sauce on top, serve a plain pork chop with separate sides of unsweetened applesauce, dried cranberries, and orange segments.

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