Cranberry anything gets me every time. These cranberry pork chops are no different. They are the perfect combination of sweet and savory flavors. Plus, they are so easy to make.
Whether you are making them for company or a weekday meal, your friends and family will be impressed by these pork chops.
Ingredients
These are the ingredients you need to make these delicious cranberry pork chops.
- Pork Chops: I used end-cut pork chops. These are the common and affordable pork chops in the Bahamas. You can use center-cut pork chops if you prefer.
- Cranberry Jam: I used homemade cranberry jam. But you can use store-bought cranberry jam or cranberry sauce.
- Orange Juice: Orange juice adds a bright burst of sweetness, which helps balance out the tart flavors of the cranberries. Fresh orange juice is best.
Scroll down to the recipe card to see the full list of ingredients and measurements.
How To Make Cranberry Pork Chops
To make the pork chops, season them with salt, black pepper, and garlic powder.
Next, heat the olive oil in a large cast-iron skillet and sear the pork chops in batches for 3-5 minutes per side until browned.
Place the seared pork chops on a baking sheet. Cover them with foil, and bake for 45-60 minutes at 350°F, or until tender.
Make the cranberry orange sauce by heating the olive oil over medium-high heat. Next, stir in the onions and thyme. Cook them until they soften.
Mix in the orange juice, cranberry jam, low-sodium chicken broth or water, and brown sugar, and whisk until combined. Cook it for 3-5 minutes until it thickens.
Place the pork chops in the sauce and toss to coat them in the sauce. Cook it for 1 more minute and enjoy!
Tips for Perfect Cranberry Pork Chops
- Use bone-in pork chops: The bone helps regulate heat during cooking, allowing the meat to cook more evenly. The bone acts like an insulator. It slows down the cooking process just enough to prevent the chops from drying out. Plus, bone-in chops have a little more marbling and flavor. They pair beautifully with the sweet but tart cranberry sauce.
- Adjust the sweetness: Taste the sauce before you add the pork chops to it. If it’s too tart, add more brown sugar or honey a teaspoon at a time until it has the perfect flavor.
- Use other jams: If you don’t have cranberry jam, raspberry, plum, or apricot jam also pair beautifully with pork.
What To Serve With Cranberry Orange Pork Chops
I served these cranberry pork chops with scalloped potatoes and brown sugar roasted carrots. But here are some other serving options:
- Mashed potatoes
- Wild Rice
- Roasted Brussels Sprouts
- Mashed sweet potatoes
- Side Salad
Storage Instructions
To store these pork chops, place them in an air-tight container. Store them in the fridge for 4 days.
You can also freeze the pork chops. It’s best to freeze the pork chops and cranberry orange sauce in separate air-tight containers or zip-top bags. You can freeze the pork chops for up to 2 months.
To reheat the cranberry pork chops, place them in a skillet. Heat them over medium heat until warm. You can add a splash of water, orange juice, or broth if the sauce is too thick.
You can also reheat them in the microwave. Keep the porkchops covered and microwave them in 30-second bursts to keep the moisture in.
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Cranberry Pork Chops
4
servings10
minutes1
hour10
minutes250
kcal1
hour20
minutesThese cranberry pork chops are a must-try recipe. Tender bone-in pork chops are seared, baked, and finished in a sweet and tart cranberry orange sauce with hints of thyme and brown sugar. It’s a festive dish that’s perfect for holiday dinners or a weeknight meal.
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Ingredients
1 lb. bone-in pork chops
1 teaspoon kosher salt or seasoned salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons olive oil
Cranberry Orange Sauce:
1 tablespoon olive oil
1/4 medium white onion, minced
1 teaspoon fresh thyme
1/2 cup orange juice
1/2 cup cranberry jam
1/2 cup low-sodium chicken broth or water
1/4 cup brown sugar
Directions
- Set your oven to 350°F and let it preheat.
- Season the pork chops with kosher salt or seasoned salt, black pepper, and garlic powder.
- Next, place the olive oil in a large cast-iron skillet. In batches, place the pork chops in the skillet and cook them for 3-5 minutes per side until browned.
- Remove the pork chops from the skillet. Place them in a baking dish. Wrap them with foil and bake them for 45-60 minutes.
- Put the olive oil into a large skillet. Set it over medium-high heat.
- Add the onions and thyme. Cook for 2-3 minutes until they soften.
- Add the orange juice, cranberry jam, low-sodium chicken broth or water, and brown sugar, and whisk until combined.
- Cook it for 3-5 minutes until it thickens slightly.
- Remove the pork chops from the oven. Place them in the cranberry orange sauce and toss to coat them in the sauce. Cook them for 1 minute, then serve.
Nutrition Facts
- Serving Size: 100
- Total number of serves: 4
- Calories: 250kcal
- Fat: 8g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 3g
- Cholesterol: 50mg
- Sodium: 400mg
- Potassium: 300mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 10g
- Protein: 10g
- Vitamin A: 500IU
- Vitamin C: 60mg
- Calcium: 200mg
- Iron: 4mg
- Vitamin D: 2mg
- Vitamin E: 3mg
- Vitamin K: 25mg
- Thiamin: 1mg
- Riboflavin: 0.5mg
- Niacin: 6mg
- Vitamin B6: 0.7mg
- Vitamin B12: 1mg
- Folate: 100mg
- Biotin: 30mg
- Pantothenic Acid: 3mg
- Phosphorus: 150mg
- Iodine: 45mg
- Magnesium: 50mg
- Zinc: 3mg
- Selenium: 20mg
- Copper: 0.4mg
- Manganese: 1mg
- Chromium: 35mg
- Molybdenum: 45mg
- Chloride: 750mg
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