Pork Chops with Cranberry-Pomegranate Sauce

Pork Chops with Cranberry-Pomegranate Sauce

Makes 8 servings


  • 8 boneless pork loin chops (about 5 oz each)
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 2 tbsp olive oil
  • Cranberry pomegranate sauce (ingredients below)
  • 4 oz. gorgonzola cheese, crumbled
  • ½ cup chopped pecans, toasted
  • Garnish; fresh parsley sprig
  • 1 (16 oz.) can whole berry cranberry sauce
  • 1/3 cup pomegranate juice
  • 1/3 cup low-sodium fat-free chicken broth
  • ½ tsp fresh lemon juice


  1. Sprinkle pork chops evenly with salt and pepper. Cook 4 pork chops in 1 tablespoon hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until brown. Remove and keep warm; repeat with remaining 4 pork chops and 1 tablespoon oil.
  2. To prepare sauce; stir together cranberry sauce, pomegranate juice, chicken broth and lemon juice in a small saucepan. Bring to a boil; reduce heat to low and simmer 20 minutes or until reduced to 1 ½ cups.
  3. Transfer pork chops to serving platter, and drizzle evenly with cranberry pomegranate sauce. Sprinkle with Gorgonzola cheese and pecans. Garnish, if desired.