Pork Cutlets with Cranberry Port Sauce

From Woman's Day | September 12, 2007

Pork Cutlets with Cranberry Port Sauce

Photo: Anastasios Mentis

  • Nutrition Facts
  • Yield 8 pork chops
  • Amount Per Serving
  • Calories 377
  • Total Fat 12g
  • Saturated Fat 4g
  • Cholesterol 91mg
  • Sodium 253mg
  • Total Carbohydrates 34g
  • Dietary Fiber 1g
  • Protein 29g


    • 8 boneless pork chops (1 1/4 lb), each about 1/2 in. thick
    • 2 tsp minced fresh rosemary
    • 1/4 tsp each salt and pepper
    • 1 Tbsp olive oil
    • 3/4 cup Port wine
    • 1 cup whole cranberry sauce


    1. Season pork on both sides with rosemary, salt and pepper. Heat oil in large nonstick skillet over medium-high heat.

    2. Add pork to skillet in batches; cook, turning once, 2 minutes or until browned and cooked through. Remove pork to plate; cover.

    3. Add wine and cranberry sauce to skillet; cook, whisking, about 2 minutes until sauce is slightly thickened. Spoon over pork.

    All-American food can mean too much meat smothered in salty high-fat gravy. Our light Cranberry Port Sauce lets all the flavors come through.

Related Recipes: Entrees, Pork, Saute/Fry, American, Fall, Spring, Summer, Winter

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