Recipe Review: Pork Cutlets with Cranberry Wine Sauce


Holy delicious.

This meal was so yummy.  Super easy to make and my husband was raving over every single bite.  Ryan likes anything you throw his way, but for him to ooh and aah over every bite says something!

I must admit, I hate working with raw meat.  In fact, in our house it's just known that Ryan handles the meat.  I really am not a big meat eater to begin with so handling it is definately not my thing.  This recipe however, wasn't bad and didn't bother me too much.  There was no cutting of the meat involved, so I was good. 

Here is the recipe:

+ 1 tablespoon olive oil
+ 4 boneless pork chops, 1/2 inch thick
+ Salt and Pepper to taste
+ 2 cloves garlic, minced
+ 1 1/4 c dry white wine *
+ 1 1/4 c whole berry cranberry sauce **
+ 1 tablespoon thinly sliced fresh sage leaves
+ 1 tablespoon chopped fresh thyme
+ 1 tablespoon chopped Italian flat leaf parsley

* I read a review that said the sauce was too thin, so I used about 3/4 c white wine instead.  This was perfect for the consistency we desired.  Just slowly add the wine in until you get the desired consistency.

** I made the cranberry sauce from scratch, as opposed to buying it in the can.  So much healthier and better for you!


1. Preheat oven to 350 degrees.
2. Heat olive oil in a large skillet over medium-high heat. Season the pork with salt and pepper.  Fry in the oil until browned on each side, 2 to 3 minutes.  Transfer the pork to a baking dish, and place in the preheated oven.
3. Reduce heat under the skillet to medium and add the garlic.  Cook and stir until fragrant.  Stir in the wine and cranberry sauce.  Simmer for a few minutes until the sauce thickens slightly.  Stir in the sage and thyme.  Return the pork to the skillet and turn to coat with sauce.  Place on plates to serve and garnish with fresh parsley.

Cranberry Sauce
+ 1 c sugar
+ 1 c orange juice
+ 12 oz. bag of cranberries

1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice.  Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes).  Remove from heat and place sauce in a bowl.  Cranberry sauce will thicken as it cools.

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