8 servings (serving size: 3 ounces pork and 3 tablespoons sauce)

Winter fruits enliven saucy condiment for pork in this guest-worthy dish.

How to Make It

Step 1

Combine first 6 ingredients in a medium saucepan; bring to a boil. Cook until reduced to 1 1/2 cups (about 10 minutes). Discard cinnamon sticks.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 6 minutes on each side or until pork is done. Transfer pork to a platter. Add broth mixture to pan, scraping pan to loosen browned bits. Add persimmon and cranberries; cook 5 minutes or until cranberries begin to pop, stirring occasionally. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter, stirring until butter melts. Serve with pork.

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Ratings & Reviews


December 03, 2016
Chose this because we were looking for a smaller quantity of relish than we usually make, to use up some cranberries.   Prepped to recipe, except doced persimmon.  Results kinda uninspiring, flavors off.  Should have stuck with our old Thanksgiving Gourmet recipe & reduced quantities-- because persimmon/cranberry is a great combo.

PhillyAng's Review

November 24, 2013
Used bone in pork chops and butternut squash instead of persimmons. Sauce was delicious. Also used a chops spice grinder on chops in addition to salt and pepper.

jennbeamer's Review

December 11, 2009