Next Post
Pan Roasted Brussels Sprouts with Bacon, Dates and Halloumi.
This post may contain affiliate links, please see our privacy policy for details.
Colorful recipes like these roasted cranberry brown sugar pork chops get me every time.
Not only are these pork chops quick, easy, and delicious, but they’re really pretty too! If you guys have been reading for even just a bit, then you know I am all about creating pretty food whenever possible. It’s actually my goal to make all food pretty…sometimes I achieve it, and sometimes it’s a little harder than I’d like. I always say people eat with their eyes and if something doesn’t look delicious, then they probably will not make it. That’s why I strive to make things that literally scream “EAT ME”.
Anyway, these pork chops needed no help from me, and it’s all thanks to fall’s favorite ingredient, cranberries.
Okay, well one of fall’s favorite ingredients.
I feel like I’ve probably said this before, but I think cranberries can be used in so many recipes other than just cranberry sauce at Thanksgiving or in your morning granola. Over the years I’ve loved using fresh cranberries in recipes like my family’s Sunday pot roast (video for this recipe coming soon!), using them to make autumn salsa, roasting them with my favorite skillet chicken, and even using them in this delicious bourbon salmon with cranberry chutney.
You see? It’s clear that cranberries are not just for the Thanksgiving table…even though I am so excited for Thanksgiving, anyone with me?
Yes, I’m spending my week getting blog content ready for Thanksgiving 2017, and couldn’t be happier about it. Lots of fresh takes on holiday sides and appetizers are coming your way. I’m also planning some easy dinners, and of course, Thanksgiving cocktails! Let me know if there’s anything you guys are dying to see this holiday season!
And yes, I am way too excited for the holidays. Sorry, but then not really, I just can’t hide my love for my favorite time of year.
Okay and moving right a long here…
Pork chops are not something I grew up eating. I really just started cooking pork chops in the last four years. Actually, I have a recipe for pork chops in the cookbook that’s my all-time favorite and ever since I developed that recipe I’ve loved playing around with new flavors on them.
These roasted cranberry pork chops are my new favorite for the fall and winter months. Because I decided to use raw cranberries, I also decided to make the pork chops much more on the sweeter side, which I know is a little different, but trust me…so good.
The chops are coated in a brown sugar mix before being seared in a hot skillet. Then comes some red wine and pomegranate juice. If you don’t drink wine, use more cranberry or pomegranate juice, not a big deal.
The fruitiness in the wine pairs nicely with the tart cranberries. As the sauce cooks down it creates the most delicious, buttery, sweet sauce that when spooned over the seared chops is just beyond-words-good.
I like to serve these with a side of quinoa, or potatoes…perfect easy meal (the pork chop will take maybe 20 minutes to cook up!).
And even though these pork chops are super easy to make, they also make a great dinner party main course when served with a side, a salad and of course some bread.
Not sure what your plans are for this Wednesday night, but if you need a quick dinner, thinking these pork chops need to happen.
Or maybe they need to happen next week for Halloween? I mean, we do all need a healthy dinner before (or after) trick-or treating! I usually make chili of some sort, but maybe it’s time to switch it up this year!
Roasted Cranberry Brown Sugar Pork Chops.
Servings: 4 servings
Calories Per Serving: 615 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 tablespoons brown sugar
- 1 teaspoon cayenne pepper
- 1/2 teaspoon cinnamon
- kosher salt and pepper
- 4 bone-in pork chops
- 2 tablespoons extra-virgin olive oil
- 3/4 cup red wine
- 1/2 cup pomegranate or cranberry juice
- 2 tablespoons butter
- 1 cup fresh cranberries
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- 1. Preheat the oven to 450 degrees. 2. In a small bowl, stir together 3 tablespoons brown sugar, the 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.3. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the pork chops and sear for 2 to 4 minutes per side or until golden brown. Remove the pork chops from the skillet and set aside.4. To the 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.5. Transfer the skillet to the oven and roast for 10-15 minutes or until the chops are lightly charred and the sauce thickened. Serve the chops with the pan sauce spooned over top.
Yup, thinking so. Pork chops it is!
Do you have a recommended substitution for the red wine?
Hi Jessica,
You can use broth in place of the red wine:) Please let me know if you have any other questions! xT
I made this last night and it was a winner! I tweaked the recipe a bit based on what I had and what we liked and we can’t wait to make this again! (1.5 inch boneless chops, used white wine instead of red, and used Thai chili sauce instead of juice, omitted cayenne bc of the chilies). Amazing results in the cast iron skillet!
Hey Whitney,
Happy Holidays!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! 🎄❄️
This was simple, quick, and turned out lovely. Served with leftover potatoes and vegetables.
Hey Djienne,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
Very Good! I cooked down the sauce about 15 minutes before adding the pork chops back into the pan. The sauce never really gets thick. I also added a little more brown sugar, salt, butter, a touch of cayenne. After it came out of the oven, I finished it with a squeeze of lemon juice.
Hey Shelley,
Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! xT
I made these using pork loin chops as I didn’t have bone in chops. They were quite thick so they took a bit longer to cook but they turned out amazing!
Hey Susan,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT
We have some boneless pork chops that I’d love to doctor up with one of your fabulous recipes. Would you say I could give this a whirl with boneless ones? Any recommendations if I did?
Hey there,
Totally, you could follow the recipe as is, just reduce your cook time slightly until the pork chops are cooked to your liking. Please let me know if you give the recipe a try, I hope you love it! xx
This was my first recipe of yours that I tried and it was delicious! I used a tenderloin instead of chops, substituted cayenne for 2 tsp of paprika and used cran apple juice. It was so flavorful and super easy to make! I got my husbands approval to make it again. Can’t wait to try more of your recipes!
Hi Dawn,
I love to hear that you enjoyed this recipe, thanks a lot for giving it a try! xTieghan
This was great other than it was way too much cayenne. It was too spicy. I’d reduce it down considerably if your making this recipe.
Hi Stacey,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! Sorry about the spice:) xTieghan
Made this for dinner last night with my 2 teenage stepsons and fiance. Served it with side of salad. Everyone loved it! A keeper to add to our rotation for a different taste of pork chops 🙂
I love this recipe because it’s all ingredients I already had at home! I used frozen cranberries and I had cran-raspberry juice on hand. Came out great! I cut back on the cayenne spice because I was nervous but I definitely could’ve used the entire teaspoon no problem!
Hey Nicole,
Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
My sauce turned out spicy and bitter is that how its supposed to taste? I had to exchange brown sugar for coconut sugar, could that be why?
Hey Nicole,
So sorry to hear this, it is definitely from the coconut sugar, next time I would recommend using the brown sugar. I hope this helps! xTieghan