Prep: 5 Mins Cook: 20 Mins
Serve these chops with roasted squash and white and wild rice pilaf for a special autumn meal. Squares of warm gingerbread with cinnamon whipped cream make the perfect finale.

Cranberry-Chile Pork Chops


  • 1 tablespoon vegetable oil
  • 6 boneless pork chops, seasoned with salt and ground black pepper
  • 1 can (16-oz.) whole berry cranberry sauce
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1 green onion, sliced


HEAT vegetable oil in medium skillet; add pork chops. Cook on medium-high heat until browned on both sides.

COMBINE cranberry sauce and chiles; pour over chops. Cover; cook over low heat for 10 minutes or until pork chops are cooked through. Sprinkle with green onion.
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