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Pan-Broiled Cranberry - Pork Cutlets
Source: National Pork Board

Pork cutlets marinated overnight in cranberry sauce, barbeque sauce, and wine.

Prep Time: 9 hours
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 423.6
Total Carbs 53.4 g
Dietary Fiber 1.8 g
Sugars 35.3 g
Total Fat 11.6 g
Saturated Fat 3.6 g
Unsaturated Fat 1.2 g
Potassium 1143.3 mg
Protein 21.4 g
Sodium 509.2 mg
Dietary Exchanges
1 Fat , 2 Fruits , 3 Meat , 1 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  boneless pork loin
1 tsp  salt substitute
0 1/2 tsp  black pepper
1 cup  canned whole cranberry sauce
1 cup  Sauce, barbecue, low sodium
0 1/2 cup  red wine
1 tsp  ground cinnamon
1 tsp  grated orange peel
1 tbsp  olive oil
  1. Season pork chops with salt and pepper. Place in shallow casserole.
  2. Combine remaining ingredients in small pan.
  3. Heat to a simmer; simmer 10 minutes.
  4. Remove from heat and cool completely. Pour over pork chops.
  5. Cover and refrigerate overnight.
  6. Remove chops from marinade, discarding marinade.
  7. Brown chops over medium-high heat in nonstick skillet for 3-4 minutes on each side.

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