Sweet orange marmalade enhances the flavor of the tart cranberries in this wonderful dish. For a more intense flavor, use 1/4 cup dried cranberries or cherries instead of fresh or frozen cranberries and do not chop.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Generously grease a 9x9 inch glass baking dish.

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  • In a bowl, mix cranberries, marmalade, and cloves. Make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture.

  • Place the pork chops in prepared baking pan. Season with salt and pepper to taste. Spoon 1 tablespoon honey over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.

Nutrition Facts

297 calories; 7.9 g total fat; 76 mg cholesterol; 67 mg sodium. 32.9 g carbohydrates; 24.6 g protein; Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2004
This is one of my husband's favorite pork chop recipes (and mine too!). The flavors combine wonderfully. Once when I was short on time I cubed the pork chops browned them in skillet then added the rest of the ingredients and sauteed until the dried cranberries were tender and the sauce had thickened enough to coat the pork. Not quite as elegant but the meat stayed tender and every piece was covered with the delectable flavor of the sauce. I like to serve with wild rice pilaf and french style green beans. Read More
(33)

Most helpful critical review

Rating: 3 stars
01/10/2004
Very easy to prepare. Good "desperation dinner". I used thin pork chops so rather than stuffing them I just spread the cranberry mixture on top and cooked 15 minutes at 400 F. I also didn't have any orange marmalade so I used strawberry spreadable fruit. I think you just need something sweet to cut the tartness of the cranberries. I didn't have any fresh or frozen so I used dried. I also didn't have ground cloves but I did have whole ones that I ground in my mortar and pestle. I think it gave the recipe a stronger clove flavor so I'll cut back a little next time on the cloves. My husband liked the pork chops and so did I. He said he wouldn't want them every week but we could have them once in a while. Read More
(5)
63 Ratings
  • 5 star values: 27
  • 4 star values: 19
  • 3 star values: 16
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/10/2004
This is one of my husband's favorite pork chop recipes (and mine too!). The flavors combine wonderfully. Once when I was short on time I cubed the pork chops browned them in skillet then added the rest of the ingredients and sauteed until the dried cranberries were tender and the sauce had thickened enough to coat the pork. Not quite as elegant but the meat stayed tender and every piece was covered with the delectable flavor of the sauce. I like to serve with wild rice pilaf and french style green beans. Read More
(33)
Rating: 5 stars
01/10/2004
This is one of my husband's favorite pork chop recipes (and mine too!). The flavors combine wonderfully. Once when I was short on time I cubed the pork chops browned them in skillet then added the rest of the ingredients and sauteed until the dried cranberries were tender and the sauce had thickened enough to coat the pork. Not quite as elegant but the meat stayed tender and every piece was covered with the delectable flavor of the sauce. I like to serve with wild rice pilaf and french style green beans. Read More
(33)
Rating: 4 stars
01/10/2004
My husband and I love this recipe! The first time we followed the recipe exactly but we added even more of the good stuff the second time. Our motto is that if a little is good a lot is better! So we used even more cranberries orange marmalade and honey. Wonderful flavors together! Read More
(25)
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Rating: 5 stars
11/16/2006
My fiance and I absolutely LOVED this recipe! I used dried cranberries because I wanted a more intense flavor and it was such a nice comfort food meal; perfect for impressing company! Be aware though: the cloves in this recipe are quite prominent so if you don't like them or think you don't like them I'd cut it back to a bare pinch. I love cloves so I added an extra pinch and it was perfect for me. I served these chops with fresh steamed string beans cranberry-cornbread stuffing crescent rolls and pumpkin pie for dessert; a delicious autumn meal! I posted the photo that now appears with the recipe- looks tasty doesn't it? Read More
(24)
Rating: 4 stars
01/10/2004
Great recipe!!! a new twist with great blend of flavors and textures. I didn't have orange marmalade so used apricot. In place of the dried cranberries I used dried cranraisins... excellent!!!! Next time I will use thicker chops I used what I had on hand and they were alittle on the thin side. my husband who is VERY picky thought they were great as well!!! that is saying something!!! Thanks for sharing this wonderful dish I will serve it often. MJ Read More
(18)
Rating: 5 stars
10/16/2006
Thank you for this recipe - it is a keeper! My picky 10 year old even loved this one. As another reviewer suggested I first browned the chops on the stovetop stuffed them with the cranberry/marmalade mixture then spooned the remaining cranberry/marmalade mixture and honey over them. I used dried cranberries instead of fresh. Chops were very moist and the flavor was incredible. Thanks again! Read More
(14)
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Rating: 5 stars
04/16/2007
I made this for some friends the other night everyone loved them! It is easy and quick to prepare and tastes great. I was afraid it would be too sweet but that was not the case. I used some fresh and some dried cranberries. The cloves are essential in this recipe so don't leave them out. They give the dish a great smoky complexity! Read More
(14)
Rating: 5 stars
11/16/2005
This is a wonderful recipe for company. I had pork chops prepared by the butcher so the pockets were very large. I browned the chops first because they were so thick. I made extra cranberry mix filled the pockets and put the leftover mix on top of the chops. Because of their size I baked them a little longer. They did not dry out at all - they were very attractive and were a big hit. Definitely worth it to use good quality ingredients. Read More
(12)
Rating: 5 stars
01/10/2004
These turned out absolutely amazing! I didn't have any marmalade so I used Smucker's cherry preserves. I also used Buckwheat honey which has a darker more intense flavor than clover honey. I cooked them for about 55 minutes and left them in the turned-off oven for another 10 while I made a side dish. The sauce this dish makes is just incredible. Read More
(12)
Rating: 5 stars
01/16/2006
My husband and I thought this was so good that we served it on New Year's Eve. We've used orange apricot and peach preserves and it's good with all of them. I just use what we have open at the time. Thanks for the great recipe. Read More
(12)
Rating: 3 stars
01/10/2004
Very easy to prepare. Good "desperation dinner". I used thin pork chops so rather than stuffing them I just spread the cranberry mixture on top and cooked 15 minutes at 400 F. I also didn't have any orange marmalade so I used strawberry spreadable fruit. I think you just need something sweet to cut the tartness of the cranberries. I didn't have any fresh or frozen so I used dried. I also didn't have ground cloves but I did have whole ones that I ground in my mortar and pestle. I think it gave the recipe a stronger clove flavor so I'll cut back a little next time on the cloves. My husband liked the pork chops and so did I. He said he wouldn't want them every week but we could have them once in a while. Read More
(5)