Pork chops with Cranberry, Wine and Cream Sauce

  • 11.30.12

I have a confession to make. I do not eat cranberry sauce. I do prepare it for every one, I do place a dab on my plate with all good intentions to enjoy it, but would I eat it…. No, I never touch it. Why? Well, I do not know. That  is all I can say for myself.  After all, I do eat and enjoy each ingredients separately that I use on my cranberry sauce.

Every year, after the holidays, I am always faced with the same dilemma of what to do with the cranberry sauce that is left over. Last night I took it upon myself to make a change.  I was going to eat the cranberry sauce.  That was it!  No more excuses. Cranberry bowl in hand, in the kitchen I went, and on the prep table my dinner started to assemble.

Well… things did not exactly go as I was planning. Our beautiful pork chops were cooking nicely, the couscous was resting warmly in the pan, the cranberry sauce was staring back at me defiant, testing me: ‘Is she really going to have me for dinner?”.   I just could not do it.

Refrigerator door open again to see what I could come up with to create a sauce for the chops. Nothing jumped out expect white wine and heavy cream, a constant staple in our refrigerator.

Not wanting to lose the battle of wits with a cranberry sauce, after all I am bigger, spoon in hand a placed a cup of cranberry sauce in the pan where the chops nicely cooked, added some wine, reduced, added some heavy cream, and voila`… a great sauce was created and I ate the cranberry sauce.

I am thinking I am going to make an apple cranberry sauce pie next. What do think?

If any of you  have any suggestions of what to do next with the remaining sauce, I would love to hear from you, thank you.
Bon Appetit!

Tonight’s November 29, 2012 dinner:
Pork Chops with Cranberry Wine Sauce
Wild Mushroom & herbs couscous




4 bone in pork chops

1 cup of white wine

1 cup of cranberry sauce with apricots, raisins and orange

½ cup heavy cream

In a large skillet over medium high heat cook the pork chops. When done remove from heat, place on a plate, cover and let rest.

Return the skillet to the heat and add the cranberry sauce with the wine. Stir to loosen any brown bits on the pan and the wine is reduced by half. Add the heavy cream, lower the heat and stir to blend. Add any juices from the pork chops and stir to incorporate.

Serve alongside or over the pork chops.


4 cups cranberry (about 1 1/3 12-ounce package)

2 cups sugar

1 cup chopped dried apricots

1 cup golden raisins

1 cup water

1 cup orange juice

1 tablespoon grated orange peel

Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat, cover and boil until cranberry pop, stirring occasionally, about 8 minutes. Transfer mixture to bowl. Cover and refrigerate until cold (mixture will thicken as it cools). Can be made 4 days ahead. Keep chilled.


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Comments (3) Post a Reply

  1. Jeff Calvert says:

    Giangi – baked sweet potatoes and topped with a spoonful of cranberry sauce is tastier than adding butter or brown sugar.

    1. Thank you Jeff for sharing. Love sweet potatoes and definitely will try it.

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