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5 from 1 vote

Pork Chops with Cranberry-Mustard Sauce

Simple ingredients with a complex, delightful flavor!
Prep Time10 minutes
Cook Time35 minutes
Servings - 4 servings


  • 4 pork chops about 1.5 lbs.
  • Salt and pepper
  • Dash of cinnamon on top of each chop
  • 12 oz. fresh cranberries or one 15 oz. can
  • 1/4 cup spicy mustard
  • 1 cup sugar
  • 1 cup brown rice
  • 16 oz frozen veggies


  • Preheat oven to 375. Spray a 9x13 inch glass baking dish with non-stick cooking spray.
  • In a medium saucepan, combine the cranberries, spicy mustard, sugar with 1 cup of water.
  • Bring to a boil, then reduce heat to medium and cook at a rolling boil for about 20 minutes, or until the cranberries have popped and sauce begins to thicken.
  • (If using canned cranberries, stir together the cranberries, spicy mustard and half of the sugar in a bowl, then spread over the chops.)
  • Add the pork chops to the baking dish and season with salt and pepper and a dash of cinnamon to each chop.
  • Pour the cooked sauce over the top of the pork chops and bake in the preheated oven for 30-35 minutes, or until pork chops are cooked through. Cooking time may vary, depending on thickness of the chop.
  • Serve Pork Chops with Cranberry-Mustard Sauce with a side of rice and veggies.