Pork Chops with Creamy Apple Cranberry Sauce

Here’s a recipe for Pilgrim Pork Chops.  These pork chops turn out moist as can be, and they’re topped with a very flavorful and velvety, cream sauce.

Pork Chops with Creamy Apple Cranberry Sauce

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 20 minutes

  • 4 (1-inch thick) pork chops
  • 4 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons butter
  • 2 tablespoons canola or vegetable oil
  • 6 ounces light cream cheese
  • 1 medium onion cut in half and sliced thinly
  • 2 Honeycrisp apples (or any good, sweet baking apple) peeled, cored & cut in slices
  • 1/2 cup dried cranberries
  • 1 cup apple cider
  1. Preheat oven to 350 degrees F.
  2. In a large skillet heat butter and oil on low until melted and bubbling while dredging the pork chops in flour mixed with garlic powder, salt and pepper. Bring the heat in the pan up to medium high and saute the chops for 3 minutes on both sides. Remove the pork chops to a pan and place in oven to finish and stay warm for ten minutes.
  3. Keep the oil and butter left in the skillet. If it is burned then wipe the pan and add one tablespoon of oil. Add onions to the same skillet and saute with oil from the chops until slightly caramelized; add apples and saute until they tender. Add cream cheese to the apple-onion mixture along with the apple cider; stir until the sauce becomes smooth and creamy. Add the cranberries and stir for one minute.
  4. Remove pork chops from the oven and plate them with the sauce. Place a spoonful of sauce on a plate, top with a pork chop + more sauce. Add an additional sprinkle of dried cranberries and a sprig of parsley, if desired. Serve immediately.
  • If you are preparing this recipe as gluten free, just be sure to substitute GF flour for the all-purpose flour.
  • You can sub apple juice for the apple cider, but I like the extra spice that the cider imparts into the sauce.
  • Leftovers of this dish are great too. Just heat up in the microwave and serve.
SOURCE: RecipeGirl.com (Recipe from the Real Women of Philadelphia recipe contest)

Disclosure: This post was originally sponsored by Kraft and the Real Women of Philadelphia Recipe Contest.

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  • Rich wrote:

    That sounds absolutely fantastic. Pork is, of course, an edible gift sent down to us in swine form, and breading it, and then saucing it … yes. You’ve done it justice indeed.

  • Donna C wrote:

    Great fall dish, and I can see it working with boneless chicken breasts as well. It’s got at least 3 of my favorite fall ingredients–apples, cranberries and cider. I made a chicken dish, just last night, that was similar. It had boneless chicken breasts, a sauce made with cream cheese and vermouth, with just a little garlic. Very similar and quick and easy.

  • Sues wrote:

    These pork chops look absolutely amazing! Perfect fall dish 🙂 🙂

  • Jenny Flake wrote:

    Cute Lori! Great recipe, love watching your videos 🙂 Talk soon!

  • Lauren at KeepItSwee wrote:

    definitely an interesting way to use cream cheese! love the combo of apples and cranberries

  • Denise Michaels wrote:

    There’s nothing quite as divine as pork – however my husband totally went cold turkey on beef and pork four years ago. We don’t have it at home – but occasionally I “imbibe” when we go out.

    I think something like this would work pretty well with chicken or turkey. Especially if it was a really good organic variety that’s full of chickeny flavor.

    • Lori Lange wrote:

      @Denise Michaels, I agree- pork tenderloin, chicken, turkey- they’d all be good w/ this sauce!

  • Kath wrote:

    Nicely done! Your video clearly demonstrates how to make the pork chops. They look delicious!

  • nina wrote:

    What an interesting take on a classic Pork with Cranberries. Love it…You should have your own show, really!