I just found the perfect use for my leftover cranberry sauce and boneless pork chops: this balanced dinner of sautéed pork cutlets.

I'll pan-fry some pork chops, then deglaze the pan with a combination of cranberries and port wine, for a sauce that's both sweet and tart.

The result? A mouthwatering meal that's full of flavor, not fat. Want to see the recipe? Then read more.

Pork Cutlets With Cranberry Port Sauce

Pork Cutlets With Cranberry Port Sauce


  1. 8 boneless pork chops (1 1/4 lb), each about 1/2 in. thick
  2. 2 tsp minced fresh rosemary
  3. 1/4 tsp each salt and pepper
  4. 1 Tbsp olive oil
  5. 3/4 cup Port wine
  6. 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.

Serves 8.

Nutritional information per serving: Calories 377, Fat 12g, Saturated fat 4g, Cholesterol 91mg, Sodium 253mg, Total carbohydrate 34g, Dietary fiber 1g, Protein 29g

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