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    You are here: Home / Recipes / Menu / Meat + Seafood / Fresh Cranberry Pork Chops

    Fresh Cranberry Pork Chops

    Dec 3, 2020 · 10 Comments

    526 shares
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    Spicy, tart and sweet fresh cranberry roasted pork chops that easily come in a single pan under 30 min and want to be on your Holiday table!

    Cause cranberries are not just for cranberry sauce!

    Post sear and pre-oven pork chop overhead shot; chops are with the cranberry sauce in a cast iron skillet with a red linen on the handle; black background.

    Minimal ingredients and effort make this festive dish perfect for entertaining or easy, weeknight meals! Recipe from Half Baked Harvest. 

    Why this Recipe Works

    • That brown sugar mixture! Coating the chops helps hold their moisture resulting in perfectly tender and juicy meat. 
    • All the flavors! Tart cranberries, toasty and warming cinnamon, sweet caramel like brown sugar, earthy thyme, woodsy rosemary, spicy cayenne... let's do this!   
    • Searing before roasting! Builds up complex flavors to make the chops taste even meatier and creates a creates a deep, dark, crisp crust to contrast a moist juicy interior. YUM!
    • Quick & Easy! The dish comes together under 30 min all in 1 single pan, making for minimal clean up.

    Cooking Pork Chops 101

    Go Bone-in EVERY SINGLE TIME!
    It’s the bone that keeps the pork chops moist and imparts flavor. Cause we don’t want no dry chops around here!
    Choose Thicker Cut Pork Chops (1-11/2 inch thick) to prevent overcooking. 
    Let Chops Come to Room Temp before Cooking! For juicier, more evenly cooked meat. 
    Season! Covered by our brown sugar mixture; at a minimum use kosher salt and pepper.   
    Let Thy Chops Rest! Post oven for just 2-3 minutes ensures each bite is as juicy as possible! 

    Up close shot of a raw seasoned pork chop; thick cut with the bone-in.
    go thick-cut and bone-in!

    How to Make this Recipe

    Coat those chops in the brown sugar spice mixture, let come to room temp and sear.
    Make fresh cranberry sauce in the same pan; put chops back in and transfer to oven. 
    Let thy oven do the rest of the work and 10-15 min later the chops are all done!

    Post oven cranberry pork chop shot, chops in a cast iron skillet with a gold spoon and cranberry sauce, 45 degree angle uppitiest close shot.
    post oven & all done!

     Cooks Tips

    • Choose bone-in, thick cut chops (1-1/2 inch)! The bone keeps the chops moist and imparts flavor and cutting it thick practically ensures a juicy results and prevents overcooking. 
    • Let thy chops come to room temp before searing! For juicier, more evenly cooked meat.
    • Sear thy chops pre-roasting! To caramelize the chops natural sugars and create a rich brown crust that’s an essential step for the most flavorful results!  
    • If you’re booze free, simply replace the wine with more of the cranberry/pomegranate juice. 

    Stoked on Cranberries? I got ya! Cause these sweet tart berries can be used in all sorts of delectably sweet and savory ways! Check out:

    • Fresh Cranberry Braised Brisket
    • Fresh Cranberry Roasted Chicken
    • Fresh Cranberry, White Chocolate & Oatmeal Stuffed Cookies
    • Cranberry Gingersnap Pie
    • Candied Macadamia, Caramel & Cranberry Tart

    Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with @DanielaGerson. You can also follow me on Instagram, Facebook, and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

    Post sear and pre-oven pork chop overhead shot; chops are in a cast iron skillet with the cranberry sauce on a black background.

    Let's make waves in the kitchen!

    Post sear and pre-oven pork chop overhead shot; chops are with the cranberry sauce in a cast iron skillet with a red linen on the handle; black background.
    Print Recipe
    5 from 2 votes

    Fresh Cranberry & Brown Sugar Glazed Pork Chops

    Spicy, tart and sweet fresh cranberry roasted pork chops that easily come in a single pan under 30 min and want to be on your Holiday table!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Dinner, Entree, Lunch
    Cuisine: Californian
    Servings: 4
    Author: Daniela Gerson

    Ingredients

    • 4 tablespoons brown sugar
    • 1 teaspoon cayenne pepper
    • 1/2 teaspoon cinnamon
    • kosher salt to taste
    • pepper to taste
    • 4 pork chops bone-in
    • 2 tablespoons olive oil extra virgin
    • 3/4 cup red wine
    • 1/2 cup cranberry juice or pomegranate
    • 2 tablespoons butter
    • 1 cup fresh cranberries
    • 2 sprigs fresh thyme
    • 1 sprig fresh rosemary

    Instructions

    • Preheat the oven to 450 F degrees.
    • In a small bowl, stir together 3 tablespoons brown sugar, cayenne, cinnamon, and a large pinch of both salt and pepper. Place the pork chops on a cutting board and rub them all over with the brown sugar mixture.
    • Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the pork chops and sear for 2 - 4 minutes per side or until golden brown. Remove the pork chops from the skillet and set aside.
    • In the same skillet, slowly pour in the wine and pomegranate juice. Add the remaining 1 tablespoon brown sugar, the butter, cranberries, thyme, and rosemary. Season with salt. Bring the sauce to a boil over high heat. Reduce the heat to medium and slide the pork chops into the sauce, cook for a minute longer and remove from heat.
    • Transfer the skillet to the oven and roast for 10-15 minutesor until the chops are lightly charred and the sauce thickened. Serve the chops with the pan sauce spooned over top.

    Notes

    • Choose bone-in, thick cut chops (1-1/2 inch)! The bone keeps the chops moist and imparts flavor and cutting it thick practically ensures a juicy results and prevents overcooking. 
    • Let thy chops come to room temp before searing! For juicier, more evenly cooked meat.
    • Sear thy chops pre-roasting! To caramelize the chops natural sugars and create a rich brown crust that’s an essential step for the most flavorful results!  
    • If you’re booze free, simply replace the wine with more of the cranberry/pomegranate juice. 
    Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!
    « Cacio e Porcini Paradiso Pasta
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    Reader Interactions

    Comments

    1. Vicki Fischer says

      December 17, 2018 at 2:47 pm

      YUM - looks delicious!!!!!! iIwant to try this!!!

      Reply
      • Daniela says

        December 20, 2018 at 7:16 pm

        So stoked to hear that!!! Thank ya! And please let me know how it goes :).

        Reply
    2. Wtango says

      January 01, 2019 at 7:05 pm

      Making this today! Saw it on the @staubusa Instagram. 🙂 Wish me luck!

      Reply
      • Daniela says

        January 02, 2019 at 3:38 pm

        Good luck! Saw the lovely pic of it! Did ya like it :)?

        Reply
    3. Natalie says

      December 10, 2020 at 2:29 pm

      Looks amazing! Do you think I could sub coconut sugar for the brown sugar?

      Reply
      • Daniela Gerson says

        December 10, 2020 at 3:56 pm

        Yes absolutely that will def work Natalie! So stoked to hear you're making these :).

        Reply
    4. Natalie says

      December 12, 2020 at 5:07 pm

      5 stars
      Seasonal perfection! The house still smells amazing. Don’t cheap out on your bone-in chops, be sure to get a beautiful cut and go all in for this sweet and savory deliciousness. Not to mention it is visually stunning! Thanks for the gorgeous recipe, my parents and I enjoyed immensely.

      Reply
      • Daniela Gerson says

        December 14, 2020 at 9:41 am

        Thank you so much for the sweet feedback Natalie! Am so super stoked to hear that + really appreciate it! And absolutely positively agreed on the bone-in chops :).

        Reply
    5. Vickie Rugamer says

      February 17, 2021 at 7:42 pm

      I've made this recipe a few times but with pork steak instead of chops. Very tasty and moist. I plan to try with fruit stuffed pork chops next time. It should be wonderful.

      Reply
      • Daniela Gerson says

        February 23, 2021 at 8:05 am

        Nice I'm sure it pairs beautifully with pork steak too! Thanks so much for sharing and hope it is indeed wonderful next time :)!

        Reply

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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

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    526 shares