Pork Cutlets with Cranberry Wine Sauce

Pork Cutlets with Cranberry Wine Sauce requires about 20 minutes from start to finish. This main course has 438 calories, 29g of protein, and 13g of fat per serving. For $3.08 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Allrecipes. 32 people were impressed by this recipe. A mixture of pork chops, olive oil, fresh sage leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a pretty good spoonacular score of 63%. Try Pork Tenderloin with Cranberry Wine Sauce, Pork Loin Skewers in Red Wine Sauce with Fig and Cranberry Chutney, and Turkey Cutlets in Lemon Wine Sauce for similar recipes.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 1/4 cups dry white wine

1 tablespoon chopped Italian flat leaf parsley

1 tablespoon thinly sliced fresh sage leaves

1 tablespoon chopped fresh thyme

2 cloves garlic, minced

1 tablespoon olive oil

4 boneless pork chops, 1/2-inch thick

salt and pepper to taste

1 1/4 cups whole berry cranberry sauce

Equipment:

oven

frying pan

baking pan

Cooking instruction summary:

Preheat the oven to 350 degrees F (175 degrees C). Heat the 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. Reduce the heat under the skillet to medium and add the garlic. Cook and stir just 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 the sauce. Place on plates to serve and garnish with fresh parsley. Kitchen-Friendly View

 

Step by step:


1. Preheat the oven to 350 degrees F (175 degrees C).

2. Heat the 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.

3. Transfer the pork to a baking dish, and place in the preheated oven.

4. Reduce the heat under the skillet to medium and add the garlic. Cook and stir just 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 the sauce.

5. Place on plates to serve and garnish with fresh parsley.


Nutrition Information:

Quickview
438k Calories
29g Protein
13g Total Fat
37g Carbs
17% Health Score
Limit These
Calories
438k
22%

Fat
13g
20%

  Saturated Fat
3g
24%

Carbohydrates
37g
12%

  Sugar
33g
38%

Cholesterol
89mg
30%

Sodium
288mg
13%

Alcohol
7g
43%

Get Enough Of These
Protein
29g
59%

Copper
4mg
233%

Selenium
44µg
64%

Vitamin B1
0.92mg
61%

Vitamin B3
10mg
55%

Vitamin B6
1mg
52%

Phosphorus
326mg
33%

Vitamin K
20µg
19%

Manganese
0.36mg
18%

Potassium
604mg
17%

Vitamin B2
0.29mg
17%

Zinc
2mg
15%

Magnesium
51mg
13%

Vitamin B12
0.71µg
12%

Vitamin B5
1mg
10%

Vitamin E
1mg
9%

Iron
1mg
9%

Vitamin C
6mg
8%

Fiber
1g
5%

Vitamin A
209IU
4%

Calcium
40mg
4%

Vitamin D
0.54µg
4%

covered percent of daily need
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