Fruity Cranberry Pork Chops


  • 1/2 cup orange juice
  • 1/4 cup pineapple juice
  • 2 tbsp. soy sauce
  • 1 tbsp. Wisconsin Wilderness Cranberry Mustard
  • 1/8 tsp. pepper
  • 2 cloves garlic minced
  • 4 pork loin chops 3/4 inch thick
  • 1 tbsp. cornstarch

Trim fat from chops. In shallow baking dish combine orange juice, pineapple juice, soy sauce, Wisconsin Wilderness Cranberry Mustard, pepper and garlic. Add meat; turn to coat. Cover, chill in refrigerator for 6-24 hours, turning once. Remove meat, reserving marinade. Place chops on unheated rack of broiler pan. Broil 4-5 inches from heat 12-14 minutes or till no more pink remains, turning once. Transfer marinade to sauce pan. Stir in cornstarch. Cook and stir till thickened and bubbly. Continue 2 more minutes. Serve over chops.

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