Pork Chops with Cranberry Mustard Sauce

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Yes you can freeze fresh cranberries. I buy about 6 bags during the holidays that I freeze and use throughout the year. I take out what I need and throw the bag back in the freezer. Can't wait to try yet another way to use cranberries. Thanks Paula!

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This was AMAZING! My husband raved on it for a week after and I ended up substituting driend cranberries as fresh were not in season. I have bought some fresh now and am eager to try it again. Does anyone know if I can freeze the fresh cranberries or make ahead the sauce and freeze it??

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I didn't have time to do the marinating, so my rating may not be accurate. I made the sauce, and fried up the pork chops. I then put the sauce on top of the chops after I cut them up. They were way better than if I had just left them naked. This cranberry sauce is exceptional and I am going to put on a turkey sandwich tomorrow for lunch. Yum!

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I made this last night for Dinner and it was just OK. I used cooking spray as the recipe called for and my pork chops did not brown the mustard stuck to the bottom of the pan. I did as another poster suggested and De-glazed with red wine but the color just wasn't right. I will try again using olive oil to brown the chops. The cranberry sauce needed something too. Will have to work on it to add more flavor. I made a pineapple upside down cake but used a different recipe with veg. oil instead of butter. That came out great.

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This recipe did not include the instructions for the cranberry sauce and it has the dijon listed twice. In making this, I found another reviewers directions for the sauce and also saw that the mustard was listed twice. The chops were moist but there was not enough flavor from the marinade to justify the time. I will not make again

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I am having trouble saving recipes as the save to button is
obscured by another rating button and even though the save
section turns red indicating it was saved,when I went to the
save as, the recipe did not show up on my saved menue. What
is wrong and how can I correct this or how can you correct.
I don't want to continue printing recipes when I should be
able to "save" them to my menues. Please help. Thanks.

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This is a great recipe, one of the best tasting pork chops I've ever cooked! A few people have commented that there are no instructions for cooking the cranberry sauce. Here are the directions for cooking the sauce: Wash and pick over the cranberries. In a medium saucepan over medium heat, add the water and the sugar. Bring to a boil, stirring until the sugar dissolves. Add the cranberries and return to a boil. Reduce the heat and simmer until the cranberries burst, about 10 minutes. Stir in the pecans and the mustard and transfer to a small bowl. Let cool completely at room temperature, then cover and refrigerate until ready to use. The sauce will thicken as it cools.

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Really, really good. I thought I had defrosted pork chops but, to my chagrin, discovered venison steaks in the container. haha No matter....it was very good so I'm going to assume the pork is just as good or even better. I also used cashews, rather than pecans, due to our own taste preference. This would work beautifully for a pork tenderloin, as well, and easily manipulated to be a crock pot meal.

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I have not yet made this recipe but will do so and post a comment with a proper rating of my opinion. I wanted to post this comment to the person who gave it one star and just made comments. The comments were nice but don't rate it one star if you haven't made the recipe. It gives others the impression that the recipe is not good. I'm giving it five stars to balance that bad rating. Please Food Network give your commenters an area to post comments on the recipe even if they have not made it yet. Then we can differentiate between if the recipe is good according to people's opinions or not so good. Thank you.

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After watching the show, we changed our menu for a dinner party the next night. The chops were fabulous, but we made a couple of changes. We browned the chops on the 1st side for 5 minutes, 2nd side for about 3 and then finished them in the oven on 400 for about 15 minutes (150 internal temp then let rest covered for 10 minutes. After removing from the pan, we deglazed it with red wine and made a tasty au jus, serving it and the cranberry mustard sauce with the finished chops. Excellent!!