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Pork Chops With Cranberry Horseradish Sauce

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“I don't usually like to use recipes that you have to buy specific brand ingredients, but I had the Cranberry Horseradish Sauce on hand, and I created this recipe with it. If you don't want to buy the Stonewall Kitchen, I'm sure you can combine whole cranberry sauce and 2-3T of horseradish (to taste). Because RZ does not find this ingredient, it is not included in the calories - it is about an additonal 50 calories a serving (although more for the whole dish, you are probably only eating about 1 T of the sauce).”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and onion powder. Set aside.
  2. Put the flour, salt, and pepper in a bag.
  3. Heat a large covered skillet, add the oil.
  4. Shake pork cutlets in the bag with flour, one at a time, and add to the skillet.
  5. Brown pork on both sides, 2-3 minutes. (I barely had enough room for the 2lbs of pork cutlets - there were about 8 of them - in my 14" skillet, so you may need to do this in batches.).
  6. Add the sauce from step one and coat the pork with it. Cover and cook on med-low for 10 minutes.
  7. I served with white rice and carrots.

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